This was one of the craziest recipes I have ever created, and yet, it worked to my surprise! This honestly came from inspiration from two fair foods, the classic corn dog and pickle. I decided to make this a Korean style which is a slightly different batter. With a little time and patience you too can make this crazy delicious corn dog!
First we need to make the batter. This is the most time consuming part. For this recipe, you will need 1 bowl. For the dry ingredients, add 2 cups flour, 3 tbsp sugar, 1/2 tsp salt, 1 1/2 tsp yeast. Then add 1 cup of water. Mix this well first with a fork. When it starts to get thick, switch to clean hands. Knead the dough until it is a a sticky dough. You are going to let this proof until it doubles in size.
This took me about 1-2 hours. Put in a warm but not hot place and the dough will double! This dough is very sticky so when you roll the sausage and pickle, it will stick! For the inside, get large pickles and core out the middle. I used an apple corer.
Measure the hot dog against the mozzarella and cut it to fit the width of the hot dog so the cheese and hot dog are the same size. Place the hotdog and mozzarella on a stick and take the hollowed pickle over the cheese and sausage.
After you have placed all the stuffed pickles on a stick, take your proofed dough and gently roll the dough on the pickle dog. This is very sticky, so it will roll on its self. Optional is rolling on French fries. Coat with panko bread crumbs and fry in hot oil until golden brown.
Korean “Glizzy” Corn Dog
- 2 Cups Flour
- 3 Tbsp Sugar
- 1/2 Tsp Salt
- 1 1/2 Tsp Yeast
- 1 Cup Water
- 4-6 Large Pickles
- 4-6 Standard Hot Dogs
- 1 Block Mozzarella Cheese
- 1 Cup Panko Bread Crumbs
- Frozen French Fries
- In a large mixing bowl, add the batter ingredients. Knead dough, it will be sticky!
- Set dough to proof for 1-2 hours or until it doubles in size.
- While the dough rises, take the sausage and measure it against your cheese block.
- On a large screwer, add about 2-3 pieces of sausage and alternate with cheese. You want to as many sausage and cheese pieces on the stick that will fit inside the pickle.
- Once you have all your stuffed pickles on a stick, take them and roll them in the dough horizontally. The dough is sticky enough to roll on to itself.
- You can optionally roll on frozen fries, or just in panko bread crumbs. Fry in medium to high heat oil until they are fully cooked and golden brown!
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