Korean-Style Corn Dogs
A delicious twist on a classic American fan favorite, with the perfect balance of sweet, salty, and satisfying.
Servings: 2 servings
Ingredients
- 2 3 oz. Omaha Steaks Gourmet Jumbo Franks halved
- 1 cheddar cheese block, divided into four pieces the same length and width as halved frank
- 1 large egg
- 2 tablespoons granulated sugar
- 3/4 cup whole milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups crushed cornflakes
- Sugar, for dusting
- Oil, for frying
- Ketchup, mustard, mayo, or hot sauce for serving
Instructions
- Place frank half and cheese piece side by side and skewer through middle to make one corn dog; repeat for remaining three corn dogs.
- In a small mixing bowl, whisk together egg, sugar, milk, flour, baking powder, and salt until batter comes together.
- Transfer to a tall skinny glass for dipping. Dip each skewer into batter, then roll in crushed cornflakes until fully covered.
- Fry in oil at 350 degrees Fahrenheit for 5 minutes, until golden and heated throughout.
- Dust with granulated sugar and serve with your preferred sauce.