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cook:
1 h 30 min
596,708 views Inspired by viral Korean street food: A delicious equal parts sweet, equal parts savory, Korean corn dog.
US
original
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INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Toppings
1 large Russet potato, peeled and cut into one fourth inch cubes
2 tbsp cornstarch
For the Batter
7 cups (910 g) flour
2 tbsp instant yeast PLUS
2 tsp instant yeast
4 cups lukewarm water
½ cup sugar
2 tsp kosher salt
For the Hot Dogs and Cheese
12 hot dogs
1 lb whole milk mozzarella, cut into hot dog sized sticks
For the Assembly
1 cup Panko breadcrumbs, or as needed
½ cup sugar
vegetable oil, for frying
ketchup, to taste
mustard, to taste
TOOLS
Babish measuring cups and spoons set
large rectangular container
Babish whisk
wooden spoon
plastic wrap
baking sheets
tea towels
Babish stock pot
parchment paper
skewers
Babish Dutch oven
long container
food prep gloves
paper towels
wire cooling rack
instant read thermometer
Babish Chef’s knife
Babish cutting board
kitchen spider
fridge
kitchen scissors
fine mesh sieve
wide, shallow bowls
large spouted measuring cup
Babish mixing bowl
DIRECTIONS
1.
For the Toppings
1.
Begin by prepping the mozzarella and potatoes.
whole milk mozzarella, cut into hot dog sized sticks
large Russet potato, peeled and cut into one fourth inch cubes
Babish Chef’s knife
Babish cutting board
2.
Slice the mozzarella into hot-dog sized sticks.
1 lb whole milk mozzarella, cut into hot dog sized sticks
Babish Chef’s knife
Babish cutting board
3.
Cut the potatoes into small cubes.
1 large Russet potato, peeled and cut into one fourth inch cubes
Babish Chef’s knife
Babish cutting board
4.
Then, bring a medium pot of heavily salted water to a boil and add the potatoes, par-cooking for about 3-5 minutes.
large Russet potato, peeled and cut into one fourth inch cubes
Babish stock pot
5.
Meanwhile, prep a baking sheet lined with paper towels.
baking sheets
paper towels
6.
Transfer the potatoes to the prepped baking sheet to drain moisture and allow them to fully dry and cool.
1 large Russet potato, peeled and cut into one fourth inch cubes
baking sheets
paper towels
kitchen spider
7.
Once the potatoes are dry and cool, toss in corn starch, using a fine mesh sieve to shake off the excess.
2 tbsp cornstarch
1 large Russet potato, peeled and cut into one fourth inch cubes
fine mesh sieve
8.
Set aside.
9.
For the Batter
1.
While the potatoes are cooling, make the batter.
2.
In a large rectangular container like a casserole dish, combine the flour and yeast. Whisk to fully combine.
7 cups (910 g) flour
2 tbsp instant yeast PLUS
2 tsp instant yeast
large rectangular container
Babish measuring cups and spoons set
Babish whisk
3.
Then, combine the water, sugar, and salt to a large spouted measuring cup and whisk well to fully dissolve the sugar and salt.
4 cups lukewarm water
½ cup sugar
2 tsp kosher salt
large spouted measuring cup
Babish measuring cups and spoons set
Babish whisk
4.
Transfer the dry ingredients to a large mixing bowl, then add the water mixture and mix well with a wooden spoon.
For the Batter
wooden spoon
Babish mixing bowl
5.
Cover with plastic wrap and refrigerate for around an hour or so proofing.
For the Batter
Babish mixing bowl
plastic wrap
fridge
6.
For the Hot Dogs and Cheese
1.
While the batter is proofing, assemble the hot dogs and cheese dogs.
skewers
2.
Skewer a variety of hot dogs, mozzarella sticks, and half mozzarella-half hot dogs.
hot dogs
whole milk mozzarella, cut into hot dog sized sticks
skewers
3.
For the Assembly
1.
Prepare wire cooling racks set inside baking sheets and layered with paper towels for draining.
wire cooling rack
paper towels
baking sheets
2.
Prepare dredging stations in the wide, shallow bowls. 1 with the Panko bread crumbs and 1 with potato cubes.
1 cup Panko breadcrumbs, or as needed
large Russet potato, peeled and cut into one fourth inch cubes
wide, shallow bowls
Babish measuring cups and spoons set
3.
Prepare a separate shallow bowl with granulated sugar. Set aside.
½ cup sugar
wide, shallow bowls
Babish measuring cups and spoons set
4.
Remove the batter from the fridge (it should be sticky and elastic)
For the Batter
Babish mixing bowl
5.
Preheat a large, heavy bottomed pot with 5-6 inches of oil to 350°F.
vegetable oil, for frying
Babish Dutch oven
instant read thermometer
6.
Dip the skewered hot dogs, cheese-dogs, and hot-cheese dogs into the batter and use a twisting and pulling motion to evenly wrap it around the skewer. You may need to use your fingers to keep the dogs on the skewers.
For the Hot Dogs and Cheese
For the Batter
skewers
Babish mixing bowl
7.
Then, coat each corn dog in a thick and even layer of Panko bread crumbs.
For the Hot Dogs and Cheese
1 cup Panko breadcrumbs, or as needed
wide, shallow bowls
skewers
8.
Continue this battering process with each of the skewered hot dogs and mozzarella sticks, alternately coating with potato cubes and a layer of Panko bread crumbs, at your preference.
For the Batter
For the Hot Dogs and Cheese
1 cup Panko breadcrumbs, or as needed
For the Toppings
wide, shallow bowls
skewers
9.
Fry each skewered dog in the preheated oil for about 2-3 minutes until everything is golden brown.
For the Hot Dogs and Cheese
vegetable oil, for frying
Babish Dutch oven
skewers
10.
Immediately after frying, set the corn dogs on the prepared baking sheets to drain.
For the Assembly
wire cooling rack
baking sheets
paper towels
11.
At your preference, roll the fried corn dogs in a light dusting of granulated sugar.
½ cup sugar
For the Hot Dogs and Cheese
wide, shallow bowls
12.
Serve hot with an optional drizzling of ketchup and mustard.
ketchup, to taste
mustard, to taste
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