Go Back

Spicy Crunchy Korean Mozzarella Corn Dogs

A crispy and savory treat that combines corn dogs with gooey mozzarella, perfect for family gatherings and casual movie nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: American, Korean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Corn Dogs
  • 1 cup Korean corn dog batter mix You can substitute with tempura batter if unavailable.
  • 1 cup Hot Cheetos, crushed finely
  • 6 sticks mozzarella cheese Cut large sticks in half for easier eating.
  • 6 pieces hot dogs (Halal-friendly)
  • enough to submerge Oil for frying

Method
 

Preparation
  1. Gather all the required ingredients and set the hot dogs and mozzarella sticks aside.
  2. Prepare the Korean corn dog batter according to the package instructions.
Assembly
  1. Insert a mozzarella stick into each hot dog, ensuring it's secure.
  2. Dip each mozzarella hot dog into the batter, allowing excess to drip off.
  3. Roll the battered corn dogs in the crushed Hot Cheetos until fully coated.
Cooking
  1. Fill a deep frying pot with oil and heat it to 350°F (175°C).
  2. Carefully place the coated corn dogs into the hot oil, frying them in batches for about 4-5 minutes or until golden brown.
  3. Once golden, remove the corn dogs and drain on paper towels to eliminate excess oil.
Serving
  1. Enjoy with your favorite dipping sauces or toppings.

Notes

Avoid overcrowding the pot to prevent soggy corn dogs. Store leftovers in an airtight container for 2-3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-8 minutes.