Potato-Crusted Korean Corn Dogs (No Yeast)

Prep Time 30

Cook Time 15

Total Time 45

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.

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

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.

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.

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.

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.

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.

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.

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.