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Crispy Korean Corn Dog Recipe With Mozzarella And Spicy Honey Mustard Dip

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A crispy Korean corn dog with a gooey mozzarella center, paired with a sweet and spicy honey mustard dip. Perfect for quick snacks, casual dinners, or impressing guests with a unique street food flavor.

Ingredients

Scale
  • Hot dogs or sausages (all-beef hot dogs recommended)
  • Mozzarella cheese sticks (fresh, string cheese-style)
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal (medium grind)
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (whole or 2%, dairy-free options like almond milk work too)
  • 1 large egg (room temperature)
  • Vegetable oil or canola oil (for frying)
  • Wooden skewers or popsicle sticks
  • Optional: Panko breadcrumbs (for extra crunch)
  • For the Spicy Honey Mustard Dip:
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon hot sauce (adjust to taste)
  • 1 teaspoon fresh lemon juice
  • Salt and black pepper (to taste)

Instructions

  1. Cut each hot dog and mozzarella stick in half to about 3 to 4 inches long. Insert a wooden skewer through the center of each piece, ensuring it is secure but not poking through the other side.
  2. In a mixing bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tablespoon sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  3. In a separate bowl, beat 1 large egg with 1 cup milk. Add the wet ingredients to the dry and whisk until smooth. Adjust batter thickness by adding more flour or milk as needed.
  4. Pour vegetable oil into a deep frying pan or pot to a depth of about 2 inches. Heat oil to 350°F (175°C). Use a thermometer or test with a small drop of batter.
  5. Dip each skewered hot dog or mozzarella stick into the batter, coating completely. For extra crunch, roll the battered corn dogs in panko breadcrumbs (optional).
  6. Carefully place the coated corn dogs into the hot oil in batches. Fry until golden brown and crispy, turning occasionally. Fry mozzarella sticks for about 4-5 minutes and hot dogs a bit longer.
  7. Remove corn dogs with tongs or a slotted spoon and drain on paper towels or a cooling rack.
  8. In a small bowl, combine 1/4 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon hot sauce, and 1 teaspoon fresh lemon juice. Season with salt and pepper. Whisk until smooth and refrigerate until serving.
  9. Serve the corn dogs warm with the spicy honey mustard dip on the side. Garnish with chopped green onions or sesame seeds if desired.

Notes

Maintain oil temperature at 350°F for best results. Batter should be thick enough to cling to skewers. Fry in small batches to avoid oil temperature drop. Use panko breadcrumbs for extra crunch. Let dip chill for better flavor. Reheat leftovers in oven at 375°F for 8-10 minutes to retain crispiness.

Nutrition

Keywords: Korean corn dog, mozzarella corn dog, crispy corn dog, spicy honey mustard dip, street food, snack recipe, fried corn dog

Find it online: https://gleefulfork.com/crispy-korean-corn-dog-recipe-with-mozzarella-and-spicy-honey-mustard-dip-perfect-snack/