Hot dog toppings Hot dog toppings, Gourmet hot dogs, Food
Here are 9 tasty sauces you can use for your Korean corn dogs, each offering a unique flavor experience: 1. Ketchup. Ketchup, also known as catsup or tomato sauce, is a thick condiment made from tomatoes and other ingredients such as vinegar, sugar, onion powder and spices. It is most commonly used on burgers, hot dogs and fries.
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Not only does this give the corn dog honey's mellow, floral taste notes, but the honey can then act as a glue for any other toppings you want, like sesame seeds or bacon bits.
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This four-cheese melt is the only warm dressing on the list. Take a nonstick saucepan and bring the fresh cream to a simmer. Add all the cheese, stir with a wooden spoon. Add more cream to make it more liquid. Once everything is mixed together, drizzle it on your corn dog hot as it will become rubbery if you wait.
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Instructions. Add onion straws to a food processor and blend for 15 seconds to turn into a powder. Add to a medium mixing bowl with cornmeal, flour, baking powder, salt, and pepper. Whisk in the egg and buttermilk until smooth. Pour mixture into a large cup and place into the fridge for 10 minutes.
Homemade corn dogs are so easy to make and are even better than what
Step 1 In a large bowl, whisk flour, granulated sugar, yeast, and salt until fully combined. Fold in milk until a sticky, stiff batter forms. Cover bowl with plastic wrap and place in a warm place.
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Add Panko crumbs to one plate and flour to another. Take one of the skewered hot dogs and coat it in flour, then batter, and finally, in the panko. Repeat with remaining hot dogs. Add vegetable oil to a pan and heat over medium-high heat. Carefully place corn dogs in the hot oil and fry for 2-3 minutes on each side.
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1. Combine the ingredients in a large dish and mix together:2 teaspoon Active Dry Yeast, 1 tablespoon White Sugar, 1 cup Warm Water. 2. After about 5-10 minutes once the mixture has started foaming add in: 1 ¾ cups Flour, ½ teaspoon Kosher Salt. 3. Cover and let the dough rise for at least 45 minutes to an hour.
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Using kitchen thermometer, heat oil until temperature reads to 330 - 350 Degrees F (or 165-175 Celsius) To the skewer sticks add hot dog and mozzarella stick. Dip into the batter, then immediately roll on the plate with crushed ramen. Fry for 3-5 minutes, or until golden brown.
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Mix up the batter of milk and bisquick. Step 3. Set up your station with a dunking area, breading tray, frying pan and draining plate. It works best if they are all in reach of one another. Step 4. Heat the oil to 370-380 degrees. Step 5. Dip the corn dog sticks in the batter, Roll and pack on the crunchy exterior.
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How to MakeKorean Corn Dog. In a big bowl, crack the egg then mix it with a whisk. Pour the granulated sugar and dry yeast into the bowl, mix well. Mix well the flour and salt, then put it into the bowl. Pour the warm water into the bowl, mix it with the spatula first then knead the dough with your hand until smooth.
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Tips. Preheat the Oil: Make sure the oil is hot enough before frying the corn dogs. Use a candy thermometer to check the temperature and maintain it around 350°F (175°C) for the best results. Dry the Hot Dogs: Before coating the hot dogs in the batter, pat them dry with a paper towel.
Corn Dog Toppings
Add egg and milk and mix until combined. Pour the mixture into a tall glass. Dredge each corn dog skewer into the mixture and immediately place it into the panko. Coat all sides of the hot dog with panko. Fry for 4 minutes, 2 minutes on each side, until golden brown, and serve topped with mustard, ketchup, and ranch dressing.
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Cover the hot dogs with the potato batter and smoothen the shape. Beat 1 or 2 eggs and dip the corn dog in the beaten eggs. Afterward, coat all sides with breadcrumbs. Place the assembled corn dog on a baking tray with parchment paper. Bake at 180°C or 356°F for 20 minutes until you get a crispy outer layer.
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8. Place the battered corn dog skewer into the panko and roll the skewer around to to coat. Gently compact the panko onto the corn dog to make sure it is well coated. 9. Carefully place the Korean corn dog into the hot oil and fry until it turns golden brown, about 5 minutes.
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Marinara Sauce + Red Pepper Flakes. If ketchup is your go-to corn dog dip, try this combo of simple marinara and spicy red pepper flakes instead. 5. Cream Cheese + Hot Pepper Jelly. Cream cheese has wonderful staying power for holding the hot pepper jelly in place. Swirl the two together for an amazing corn dog dip. 6.
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Cook the coated corn dogs until golden and crispy while avoiding to overcrowd them. Carefully remove from the pan using a pair of tongs or a slotted spoon. Set them aside to drain on a wire rack. Sprinkle the fried corn dog with sugar and drizzled with a squirt of ketchup, mustard, or both.
