Korean Corn Dog

Korean Corn Dogs are a delightful twist on the classic corn dog, featuring a crispy, golden-brown batter filled with savory cheese and a hot dog. This healthier version uses whole grain flour and is baked instead of deep-fried, making it a perfect lunchtime treat.

Ingredients

• Whole wheat flour - 150 grams
• Cornmeal - 50 grams
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Milk - 150 ml
• Egg - 1 large
• Hot dogs - 2
• Mozzarella cheese sticks - 2
• Panko breadcrumbs - 50 grams
• Cooking spray - for baking

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine whole wheat flour, cornmeal, baking powder, salt, and black pepper.
3. In another bowl, whisk together the milk and egg until well combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Insert wooden skewers into the hot dogs and cheese sticks, making sure they are securely attached.
6. Dip each skewered hot dog and cheese stick into the batter, ensuring they are fully coated.
7. Roll the battered hot dogs in panko breadcrumbs for an extra crunch.
8. Place the coated corn dogs on the prepared baking sheet and spray lightly with cooking spray.
9. Bake in the preheated oven for 15-20 minutes or until golden brown and crispy, turning halfway through for even cooking.
10. Remove from the oven, let them cool slightly, and serve with your choice of dipping sauce.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Whole wheat flour provides more fiber and nutrients compared to regular flour.
• Using baking instead of frying reduces overall fat and calorie content.

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