KOREAN CORN DOG
Ingredients
- 2 pcs Meatcraft Kasekrainer, cut in half
- 2 pcs Meatcraft Hungarian Sausage, cut in half
- 8 mozzarella cheese sticks (about the same length as each sausage piece)
- 8 wooden skewers
Batter
- 2 cups Ready-Mix Pancake Mix
- 1 cup cold water
- 1 egg
Coating
- 2 cups panko breadcrumbs
For Frying
- Vegetable oil
Optional Toppings
- Tomato ketchup
- Yellow mustard
- Cheese sauce
- Spicy mayo
Procedure
- Prepare the Skewers
Thread one piece of mozzarella cheese followed by one piece of Meatcraft Kasekrainer or Hungarian sausage onto each skewer.
- Make the Batter
In a bowl, combine the ready-mix pancake mix, egg, and cold water until smooth. The batter should be thick enough to cling to the skewers.
- Coat
Roll each skewer in the batter until completely coated, then immediately coat with panko breadcrumbs, pressing gently to help the crumbs adhere.
- Fry
Heat oil to 170–175°C. Fry each corn dog for 4–5 minutes, turning occasionally until evenly golden brown and crispy.
- Serve
Drain on paper towels. Sprinkle lightly with sugar if desired, then drizzle with ketchup, mustard, cheese sauce, or spicy mayo. Serve immediately while the cheese is still stretchy.
