Mozzarella Korean Corn Dog

Ingredients

• 8 oz whole milk mozzarella cheese (fresh or low-moisture)
• ½ cup all-purpose flour
• 2 whole large eggs
• 3 tbsp water
• 1.5 cup panko breadcrumbs
• 1 cup frozen french fries (shoestring cut)
• 1 tbsp granulated sugar
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 quarts vegetable oil for frying
• ½ cup ketchup or spicy mayo for serving
• 8 whole wooden or bamboo skewers (6-inch)

Instructions

1. 1

   Soak 8 wooden skewers in cold water for at least 15 minutes so they don't char when frying. Cut the 8 oz block of fresh mozzarella cheese into 8 equal rectangular sticks, each about 3 inches long and 0.5 inch thick. Pat them completely dry with paper towels and set on a plate in the freezer — cold cheese melts more slowly and stays creamy inside.

2. 2

   Pulse the 1 cup of frozen french fries in a food processor until you have small, crispy crumbles mixed with some longer pieces — you're looking for texture, not powder. Transfer to a shallow bowl and set aside.

3. 3

   Set up your breading station with three shallow bowls in a row: the first with 0.5 cup of all-purpose flour mixed with a pinch of salt and pepper; the second with 2 large eggs whisked together with 3 tbsp of water; and the third with 1.5 cups of panko breadcrumbs mixed with the 1 cup of crushed fries, 1 tbsp of sugar, 0.5 tsp of salt, and 0.25 tsp of black pepper. The sugar adds a subtle sweetness that's typical of Korean corn dogs.

4. 4

   Remove the mozzarella sticks from the freezer one at a time. Pierce one stick lengthwise with a skewer, leaving about 1 inch of skewer exposed at the top for holding. Coat the cheese-filled skewer in the flour mixture, shaking off any excess. Dip into the egg mixture, letting excess drip away. Roll in the panko-fry coating, pressing gently so it adheres — the coating should completely encase the cheese. Place on a parchment-lined tray and repeat with remaining skewers.

5. 5

   Freeze the breaded skewers for at least 20 minutes — this is crucial. The longer they freeze, the better the cheese stays inside the crust. You can freeze them for up to 2 hours.

6. 6

   Pour 2 quarts of vegetable oil into a heavy-bottomed pot or Dutch oven and heat to 350°F, checking with an instant-read thermometer. The oil should feel hot enough that a breadcrumb sizzles immediately on contact but doesn't burn.

7. 7

   Working in batches of 2-3 skewers at a time so you don't overcrowd the pot, carefully lower the frozen corn dogs into the hot oil. They should sink slightly then float and bob — if they immediately brown, your oil is too hot. Fry for 90 seconds to 2 minutes, turning once halfway through, until the coating is deep golden brown and crispy. The exterior should sound hollow and crackle when you tap it.

8. 8

   Transfer each corn dog to a paper towel-lined plate using a slotted spoon or fish spatula. Let them rest for 1-2 minutes so the outside crust sets and stays crispy — this prevents the oil from soaking in.

9. 9

   Arrange the warm corn dogs on a serving platter and serve immediately with ketchup, spicy mayo, or your favorite dipping sauce on the side. The mozzarella center will still be molten, so warn your guests to take small bites at first.

Tools you’ll need

• wooden or bamboo skewers (6-inch)
• sharp knife
• paper towels
• freezer
• food processor
• three shallow bowls
• whisk
• parchment paper
• baking tray
• heavy-bottomed pot or Dutch oven
• instant-read thermometer
• slotted spoon or fish spatula
• paper towels
• serving platter

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