Korean Mozzarella Corn Dogs
Say goodbye to pogos, and try this recipe for Korean Corn Dogs made with Canadian mozzarella and hot dog sausages! A crispy delight filled with melting cheese.
- Prep: 15 min
- Cooking: 3-5 min
Ingredients
- 1 can croissant dough
- 100 g Canadian pizza mozzarella (cheese block)
- 2 hot dog sausages
- 2 eggs
- 1 c. (250 ml) panko breadcrumbs
- Frying oil
- 4 wooden skewers
- Optional (sauces): Mustard, ketchup, spicy mayonnaise, Thai spicy chilli sauce, BBQ sauce, sweet and sour sauce, etc.
Make it with Canadian Dairy
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Preparation
Cut sausages into two equal pieces.
Cut two pieces of mozzarella the same length as the sausage.
Place one piece of sausage and one piece of mozzarella on each skewer.
Wrap with croissant dough. Ensure the sausage and mozzarella are completely covered, and the edges are tightly sealed to prevent the cheese from leaking out during frying.
Beat the eggs in a large deep dish.
Transfer the panko breadcrumbs to another shallow dish.
Roll Korean corn dogs in egg, then in panko breadcrumbs.
Cooking
Pour oil into a deep frying pan or saucepan. Heat to approximately 350°F (175°C).
Carefully place Korean corn dogs in hot oil. Fry until golden and crisp, which should take about 3 to 5 minutes.
Remove skewers from oil and place on a paper-towel-lined plate to drain excess oil.
Enjoy on its own or with the sauce of your choice!
