Ingredients
Scale
- 4 hot dog sausages
- 1 cup mozzarella cheese sticks
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups crushed Hot Cheetos
- Oil for frying
Instructions
- Step 1: In a mixing bowl, combine the all-purpose flour, cornmeal, baking powder, and salt; mix well to create the batter for the corn dogs.
- Step 2: Insert a skewer into each hot dog sausage and mozzarella cheese stick, ensuring they are securely attached.
- Step 3: Dip each sausage and cheese stick into the batter until fully coated, allowing any excess batter to drip off.
- Step 4: Roll the battered corn dogs in the crushed Hot Cheetos, pressing gently to ensure they adhere well to the surface.
- Step 5: Heat oil in a deep fryer or large pot to 350°F (175°C) and carefully lower each corn dog into the hot oil. Fry until golden brown and crispy, about 3-5 minutes.
- Step 6: Remove the corn dogs from the oil and place them on paper towels to drain excess oil before serving. Enjoy your delicious Hot Cheetos Korean mozzarella corn dogs!
Notes
- For optimal freshness, store any leftover hot Cheetos Korean mozzarella corn dogs in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crispiness instead of using the microwave. For a fun serving suggestion, pair these delicious corn dogs with a spicy dipping sauce or a tangy kimchi mayo to elevate the flavor experience. A chef's tip: for extra cheesy goodness, ensure the mozzarella sticks are slightly frozen before skewering; this helps them melt perfectly while keeping their shape during frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 corn dog
- Calories: 350
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 4g