There’s just something ridiculously fun about biting into a golden, deep-fried Korean corn dog—especially when it’s wrapped in a crispy potato crust and loaded with gooey mozzarella cheese. This potato-crusted Korean corn dog recipe (no yeast!) brings the full thrill of Korean street food straight into your kitchen, without the fuss of proofing dough. With its incredible crunch, stretchy cheese pull, and savory-sweet batter, this is one version of the Korean corn dog aesthetic that’s surprisingly easy to recreate at home. Whether you're looking to replicate your favorite fair treat or diving into authentic Korean food for the first time, these corn dogs deliver on every front.
Potato-Crusted Korean Corn Dogs (No Yeast)
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Appetizer, Snack
Cuisine Korean
Servings 4 Korean corn dogs
Deep pot or Dutch oven For safe and consistent deep frying.
Candy or frying thermometer Helps you maintain oil temperature at around 350°F for even frying.
Wooden skewers Essential for the classic corn dog shape. You can also use thick bamboo skewers or disposable chopsticks.
Slotted spoon or spider strainer For removing corn dogs from hot oil.
Mixing bowls At least two—one for batter, one for diced potatoes.
Cutting board & sharp knife. For prepping hot dogs, cheese, and potatoes.
For the Batter
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup whole milk
- 1 tablespoon mayonnaise for extra tenderness
For the Filling
- 4 hot dogs beef or chicken work best
- 4 mozzarella cheese sticks or blocks cut into 4-inch long pieces
- Sandwich bread 2 slices, blitzed into fresh breadcrumbs – optional, for added crunch
For the Potato Crust
- 2 medium russet potatoes peeled and diced into 1/4-inch cubes
- 1 tablespoon cornstarch to coat the diced potatoes before frying
For Assembly & Frying
- 1 cup panko breadcrumbs for extra crunch, optional
- Wooden skewers 8–10 inch
- Vegetable oil for deep frying
Optional Toppings
- Granulated sugar for dusting after frying
- Ketchup mustard, or spicy mayo
- Kimchi served on the side for a fermented, spicy contrast
- Korean corn cheese optional side dish or stuffing alternative
Assemble the Filling
Cut the hot dogs and mozzarella cheese in half if needed. You want a 50/50 ratio of hot dog to cheese. Thread a piece of hot dog followed by a piece of cheese onto a wooden skewer. Make sure it’s secure, leaving enough stick at the bottom for easy handling.
Chill the Skewers
Place your assembled skewers in the freezer for about 10 minutes. This helps keep the cheese firm and prevents it from melting too quickly when frying.
Prep the Potato Coating
Peel and dice the potatoes into small cubes—about 1/4-inch in size. Soak them in cold water for 5 minutes to remove excess starch. Drain, then pat dry thoroughly. Toss the diced potatoes with 1 tablespoon of cornstarch to help them stick to the batter.
Make the No-Yeast Batter
In a bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, beat the egg and mix it with milk and mayonnaise. Combine wet and dry ingredients until smooth. The batter should be thick enough to coat a spoon but still pourable.
This no-yeast corndog batter recipe is fast, fluffy, and flavorful, without the wait time yeast-based recipes require.
Coat the Corn Dogs
Transfer the batter into a tall glass or cup—this makes it easier to dip the skewered hot dog-cheese combo. Dip each skewer into the batter, turning it gently to coat completely. Immediately roll the battered dog in the cornstarch-dusted potato cubes. Press the potato pieces into the batter gently to ensure they stick. For extra crunch, roll in panko breadcrumbs or sandwich bread crumbs.
Fry Until Golden
Heat vegetable oil in a deep pot to 350°F. Carefully lower the coated corn dogs into the oil and fry until golden brown and crispy, about 4–5 minutes. Don’t overcrowd the pot—fry 1–2 at a time for even cooking.
Once cooked, transfer to a wire rack or paper towel-lined plate.
Optional Sweet Finish
While still hot, roll the finished Korean corn dogs in a bit of granulated sugar for that authentic Korean street food flair. Drizzle with ketchup, mustard, or spicy mayo—or all three.
Pairings
These Korean corn dogs shine on their own, but pair even better with:
- Korean Corn Cheese: Sweet corn baked with mayonnaise, sugar, and mozzarella cheese. It complements the corn dogs’ crunch with creamy, chewy texture—making it a perfect companion.
- Kimchi: A small bowl of kimchi adds a tangy, spicy contrast that cuts through the richness of the fried batter and cheese.
- Cold Milk Tea or Sparkling Lemonade: The sweetness balances the savory fried dish without overpowering it.
- Quick Pickled Radish: Korean street food stalls often serve these on the side for a crisp, refreshing bite.
FAQs
1. Can I use only mozzarella cheese instead of hot dogs?
Absolutely. Just skewer a full stick of mozzarella and proceed with the same batter and potato coating. It's actually a popular variation in many korean hotdogs recipes.
2. What kind of potatoes should I use for the crust?
Russet potatoes are ideal for the Korean corn dog potato coating. They crisp up beautifully and hold their shape during frying.
3. Do I need to make the batter with yeast?
No yeast needed! This Korean corn dog recipe no yeast version uses baking powder to give the batter its puff and softness without waiting for dough to rise.
4. Can I make these in an air fryer instead?
While you can try air frying at 400°F for 10–12 minutes, the texture won’t be quite the same. Deep frying yields the authentic crispy crust and golden color that defines the classic korean corn dog aesthetic.
5. What if I don’t have skewers?
In a pinch, you can use disposable chopsticks or even wooden coffee stirrers. Just ensure they’re heat-safe and sturdy enough to hold the dog and cheese.
