Mozzarella Cheese Corn Dog Recipe

Whenever I watch Nino’s Home tutorials on YouTube, I get lost in the process of amazement. The effort and time he puts in his videos are astonishing and I can’t stop bragging about it. The way he cooks and presents his food always makes me want to instantly cook. I’ve been wanting to try mozzarella cheese corn dogs for a while, and it’s popular Korean street food. This is trendy on the west coast, especially in California. A lot of people like this type of corndog because of the ultimate outer crunch and cheese pull. There are many different ways to make this recipe such as coating the outer layer with sugar or just adding cheese. I love how this isn’t an ordinary American hot dog, because it’s unique. Overall, this is what I will be making and hopefully, the cheese pull comes out as perfect.

Ingredients:

• Sausage
• Mozzarella cheese
• 240g All-purpose flour
• 1/4 tsp Salt
• 45g sugar
• 1 Egg
• 240ml Milk
• 200g Bread crumbs
• Cooking oil
• Ketchup
• Mustard

Directions:

First, start off by cutting the hot dogs in half. Then, take the corn dog skewer and skew with half the hot dogs and half mozzarella cheese onto the stick.

Next, in a large bowl mix all-purpose flour, salt, sugar, eggs, and milk. Pour the corn dog batter in a tall glass and dip the cheese hot dog skewer into the cup. Coat the hot dog with loads of breadcrumbs and fry it over oil on a pan.

A tip I have for this recipe that some may not know is getting panko for the breadcrumbs. Panko bread crumbs are different because they are a Japanese brand. They are custom baked to make airy, crispy crumbs that won’t burn easily from cooking.