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–+ servings
Fried Mac and Cheese Korean Corn Dog with melted cheese spilling out, drizzled with ketchup.

Mac and Cheese Korean Corn Dog

5 from 1 vote
A fun twist on the classic corn dog, loaded with gooey cheese and creamy mac and cheese!
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 40 minutes
Servings: 6
Course: Snack
Cuisine: American, Korean
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour 207g for batter
  • ½ teaspoon salt for batter
  • 1 tablespoon sugar for batter
  • 1 ½ teaspoons instant yeast or active-dry yeast activated before use
  • 1 cup warm water 240-250ml, warmed to 105℉ for batter
  • 5-6 mozzarella sticks cut into sticks for filling
  • Leftover mac and cheese for filling reheated slightly
  • Grated cheese of choice for better cheese pull mozzarella recommended
  • Neutral oil for deep frying
  • Panko breadcrumbs or any preferred breadcrumbs for coating

Method
 

  1. In a large bowl, combine the flour, salt, sugar, and yeast. Slowly add the warm water while whisking with a fork or chopsticks.
  2. Stir the batter for a few minutes until it’s smooth and has a thick, slightly sticky consistency. If the batter is too thick, add a small amount of water until desired consistency is reached.
  3. Cover the bowl and let the batter rise for 1-2 hours, or overnight, in a warm place. (Skip this step if using instant yeast that does not require proofing.)
  4. While the batter is rising, prepare the mac and cheese. Place the leftovers in a large bowl and microwave for 15-20 seconds just to loosen them up slightly. Do not heat them fully.
  5. Mix in the grated cheese to the mac and cheese until evenly combined. The added cheese will help with the melt and cheese pull.
  6. Take small portions of the mac and cheese mixture and flatten them into rectangle shapes. They should be long enough to cover each mozzarella stick.
  7. Place a mozzarella stick in the center of each portion and carefully mold the mac and cheese around the stick. Press gently to ensure the cheese is fully encased.
  8. Repeat this process until all mozzarella sticks are wrapped in mac and cheese. Place them on a parchment-covered tray and freeze for at least 30 minutes to firm up. (Optional: Insert skewers into the center of each stick halfway to make them easier to handle.)
  9. Once the batter has risen, heat the oil in a deep frying pot to 340-350℉.
  10. While the oil is heating, dip each mac and cheese stick into the batter, rotating slowly to fully coat it. Make sure the batter covers the stick entirely.
  11. Roll the batter-covered sticks in panko breadcrumbs to coat them evenly.
  12. Fry the corn dogs, one or two at a time, in the hot oil. Do not overcrowd the pot. Fry for 3-4 minutes on each side, or until golden brown and crispy. Remove from oil and drain on paper towels or a wire rack.
  13. Optionally, sprinkle sugar on the corn dogs (a common Korean corn dog topping) while they’re still hot.
  14. Serve with your favorite dipping sauces like ketchup, mustard, sweet chili sauce, or hot sauce. Garnish with cilantro or parsley for a pop of color.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 600mgPotassium: 200mgFiber: 3gSugar: 3gVitamin A: 150IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

These crispy, cheesy treats are perfect for snacking. Serve them with your favorite dipping sauces for an extra flavor boost!

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