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Cheesy Corn Dogs with Chilli Jam

Recipe by The Cozy Bowl Kitchen

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  • Total Time1 hour 20 minutes
  • Yield6 corn dogs 1x

Korean-style cheesy corn dogs: half sausage, half molten mozzarella on a skewer, in a light yeasted batter rolled in panko, dusted with sugar and dipped in chilli jam. Our Corn to Be Cheesy, made at home.

Ingredients

Scale

For the skewers

  • 3 frankfurters or good hot dog sausages, halved across
  • 200g low-moisture block mozzarella, cut into 6 batons
  • 6 wooden skewers, snapped to about 15cm

For the yeasted batter

  • 250g strong white bread flour
  • 1 x 7g sachet fast-action dried yeast
  • 1 tbsp caster sugar
  • 1 tsp fine salt
  • 1 large egg, beaten
  • 180ml whole milk, lukewarm

To coat and fry

  • 150g panko breadcrumbs
  • 1.5 litres sunflower oil, for deep frying
  • 2 tbsp caster sugar, for dusting

For the quick chilli jam

  • 4 tbsp sweet chilli sauce
  • 2 tbsp tomato ketchup
  • 1 tsp rice vinegar
  • 1/2 tsp chilli flakes, optional

Instructions

Build the skewers

  1. Pat the sausage halves and mozzarella batons dry with kitchen paper. Push a skewer up through a sausage half, then through a mozzarella baton, leaving a good handle at the bottom.
  2. Lay the skewers on a lined tray and freeze for 30 minutes. Do not skip this — warm cheese will escape into the oil.

Make the batter

  1. Whisk the flour, yeast, sugar and salt together in a bowl. Add the egg and lukewarm milk and mix to a thick, smooth batter — it should fall from a spoon in a slow, thick ribbon, closer to a soft dough than a pancake batter.
  2. Cover and leave somewhere warm for 30 to 40 minutes, until visibly puffed and bubbly. Stir it gently, then transfer to a tall glass or jug.

Make the chilli jam

  1. Stir the sweet chilli sauce, ketchup, rice vinegar and chilli flakes together. Set aside in a small bowl.

Coat and fry

  1. Heat the oil to 170°C in a deep pan no more than a third full. Spread the panko on a tray.
  2. Dip a frozen skewer into the batter, rotating to coat, then lift and turn it in the air for a second so the batter settles evenly. Roll straight away in the panko, pressing gently so it sticks.
  3. Lower two at a time into the oil, holding the skewer for the first few seconds so the batter sets before it touches the base of the pan. Fry for 3 to 4 minutes, turning, until deep golden all over.
  4. Drain on a wire rack or upright in a tall jar, then dust with caster sugar while still hot. Let the oil come back to 170°C before the next batch.
  5. Serve within five minutes, with the chilli jam for dipping.

Notes

Use low-moisture mozzarella. The block or grated pizza kind. The soft white balls packed in water release too much liquid and will burst the batter in the oil.

The mistake to avoid. Skipping the 30 minutes in the freezer. Frozen skewers give the batter time to cook and set before the cheese melts and looks for a way out.

Batter consistency is everything. Too thin and it slides off in the oil. You want a thick ribbon. Add a tablespoon more flour if in doubt.

Vegetarian version. Use a full baton of mozzarella end to end instead of the sausage, and check the cheese label, as not all mozzarella uses microbial rennet.

Ramen crumb variation. Crush a nest of dried instant noodles and use it instead of the panko. Very crunchy and worth trying once.

Freeze them raw. Build and coat the skewers, open-freeze on a lined tray, then bag. Fry from frozen at 165°C for 5 to 6 minutes.

Equipment. A deep heavy pan or wok, a cooking thermometer, a tall glass or jug for the batter, a tray for the panko, wooden skewers, a wire cooling rack and tongs.

Deep frying safely. Never fill the pan more than a third full, never leave it unattended and never add wet food to hot oil. Keep a well-fitting lid within reach. Let the oil cool completely before straining and storing it, and take used oil to a household recycling centre rather than pouring it away.

Allergens. This recipe contains wheat (gluten), milk and egg. Sausages very often contain wheat and sulphites, and sweet chilli sauce may contain fish or shellfish depending on the brand. Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

This is a home recipe inspired by Corn to Be Cheesy at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

Find it online: https://thecozybowl.co.uk/cheesy-corn-dogs-recipe/