Crispy Korean Corn Dogs Recipe Easy Homemade Sweet Potato Mozzarella Snack
A crunchy, cheesy snack featuring mozzarella sticks coated in a sweet potato batter, fried to golden perfection. This recipe offers a fun Korean twist on classic corn dogs, perfect for snacking or parties.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Snack
- Cuisine: Korean
Ingredients
- 8 mozzarella sticks (about 28g or 1 oz each)
- 1 cup sweet potato cubes (fresh or frozen, small dice)
- 1 cup all-purpose flour (120g)
- 2 tablespoons cornstarch (16g)
- 1 teaspoon baking powder (4g)
- 1 tablespoon granulated sugar (12g)
- ½ teaspoon salt (3g)
- ¾ cup milk (180ml, whole or 2%)
- 1 large egg
- About 4 cups vegetable oil (1 liter) for frying
- 8 wooden skewers (soaked in water for 30 minutes before use)
- Optional: ketchup, mustard, or Korean chili sauce for dipping
Instructions
- Remove mozzarella sticks from packaging and pat dry with paper towels to remove excess moisture. Insert a soaked wooden skewer lengthwise into each mozzarella stick, leaving enough stick exposed to hold.
- If using fresh sweet potatoes, peel and dice into small ¼-inch (6mm) cubes. If frozen, thaw and pat dry thoroughly. Spread the cubes onto a plate for easy access.
- In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 tablespoon granulated sugar, and ½ teaspoon salt.
- Crack in 1 large egg and pour ¾ cup milk. Whisk until smooth and free of lumps. The batter should be thick enough to coat the cheese sticks without dripping off immediately. Adjust thickness by adding more flour or milk as needed.
- Pour about 4 cups vegetable oil into a deep frying pan or Dutch oven, heating over medium-high heat. Use a thermometer to bring oil to 350°F (175°C) and maintain temperature.
- One at a time, roll the mozzarella skewer into the batter, ensuring it’s fully coated. Next, roll the battered stick in the sweet potato cubes, pressing lightly so they stick well.
- Gently lower the coated corn dogs into the hot oil. Fry 3-4 at a time to keep oil temperature stable. Fry for about 3-4 minutes, turning occasionally, until golden brown and sweet potato pieces are crispy.
- Use a slotted spoon to remove corn dogs and place them on a wire rack or paper towels to drain excess oil.
- Let cool slightly before serving. Enjoy with ketchup, mustard, or your favorite Korean chili sauce.
Notes
Maintain oil temperature at 350°F (175°C) for best results. Pat mozzarella and sweet potato cubes dry to prevent batter slipping and oil splatter. Press sweet potato cubes firmly into batter and chill coated corn dogs for 10 minutes before frying to help coating stick. Avoid overcrowding the pan to keep oil temperature steady. For a gluten-free option, use gluten-free flour blend. For dairy-free, use vegan cheese sticks and plant-based milk. Baking alternative: bake at 425°F (220°C) for 15-20 minutes, turning halfway.
Nutrition
- Serving Size: 1 corn dog
- Calories: 280320
- Fat: 1518
- Carbohydrates: 2530
- Protein: 1215
Keywords: Korean corn dogs, crispy corn dogs, sweet potato corn dogs, mozzarella snack, homemade corn dogs, fried snack, party food