Mac and Cheese Korean Corn Dog
A fun twist on the classic corn dog, loaded with gooey cheese and creamy mac and cheese!
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Servings: 6
Calories: 500kcal
Cost: $15
Ingredients
- 1 ½ cups all-purpose flour 207g for batter
- ½ teaspoon salt for batter
- 1 tablespoon sugar for batter
- 1 ½ teaspoons instant yeast or active-dry yeast activated before use
- 1 cup warm water 240-250ml, warmed to 105℉ for batter
- 5-6 mozzarella sticks cut into sticks for filling
- Leftover mac and cheese for filling reheated slightly
- Grated cheese of choice for better cheese pull mozzarella recommended
- Neutral oil for deep frying
- Panko breadcrumbs or any preferred breadcrumbs for coating
Instructions
- In a large bowl, combine the flour, salt, sugar, and yeast. Slowly add the warm water while whisking with a fork or chopsticks.
- Stir the batter for a few minutes until it’s smooth and has a thick, slightly sticky consistency. If the batter is too thick, add a small amount of water until desired consistency is reached.
- Cover the bowl and let the batter rise for 1-2 hours, or overnight, in a warm place. (Skip this step if using instant yeast that does not require proofing.)
- While the batter is rising, prepare the mac and cheese. Place the leftovers in a large bowl and microwave for 15-20 seconds just to loosen them up slightly. Do not heat them fully.
- Mix in the grated cheese to the mac and cheese until evenly combined. The added cheese will help with the melt and cheese pull.
- Take small portions of the mac and cheese mixture and flatten them into rectangle shapes. They should be long enough to cover each mozzarella stick.
- Place a mozzarella stick in the center of each portion and carefully mold the mac and cheese around the stick. Press gently to ensure the cheese is fully encased.
- Repeat this process until all mozzarella sticks are wrapped in mac and cheese. Place them on a parchment-covered tray and freeze for at least 30 minutes to firm up. (Optional: Insert skewers into the center of each stick halfway to make them easier to handle.)
- Once the batter has risen, heat the oil in a deep frying pot to 340-350℉.
- While the oil is heating, dip each mac and cheese stick into the batter, rotating slowly to fully coat it. Make sure the batter covers the stick entirely.
- Roll the batter-covered sticks in panko breadcrumbs to coat them evenly.
- Fry the corn dogs, one or two at a time, in the hot oil. Do not overcrowd the pot. Fry for 3-4 minutes on each side, or until golden brown and crispy. Remove from oil and drain on paper towels or a wire rack.
- Optionally, sprinkle sugar on the corn dogs (a common Korean corn dog topping) while they’re still hot.
- Serve with your favorite dipping sauces like ketchup, mustard, sweet chili sauce, or hot sauce. Garnish with cilantro or parsley for a pop of color.
Notes
These crispy, cheesy treats are perfect for snacking. Serve them with your favorite dipping sauces for an extra flavor boost!
Nutrition
Serving: 1g | Calories: 500kcal | Carbohydrates: 60g | Protein: 20g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 600mg | Potassium: 200mg | Fiber: 3g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 5mg | Calcium: 200mg | Iron: 2mg