Mac and Cheese Korean Corn Dog.

Equipment

• Wooden Skewers or Chopsticks: Thick, sturdy wooden skewers (at least 8–10 inches long).
• Deep Baking Sheet or Plate: For rolling corn dogs in macaroni and panko.
• Tall Glass or Mason Jar: For dipping skewered hot dogs into batter smoothly.
• Thermometer: Essential for monitoring oil temperature during deep frying.
• Wire Cooling Rack: Keeps cooked corn dogs crisp underneath.

Ingredients

For the Base Skewers

• 3 All-Beef Hot Dogs or Franks: Cut in half crosswise.
• 6 oz Low-Moisture Mozzarella Cheese: Cut into rectangular blocks matching the width of the hot dogs.

For the Batter

• 1 ¼ cups All-Purpose Flour
• 2 tbsp Granulated Sugar
• ½ tsp Salt
• 2 tsp Baking Powder
• 1 Large Egg
• ¾ cup Cold Whole Milk (adjust slightly for a thick, pancake-like consistency)

For the Macaroni Coating

• 1 ½ cups Elbow Macaroni: Cooked 2 minutes under al dente package instructions, drained, and cooled completely.
• 2 tbsp Unsalted Butter (melted)
• ¼ cup Cheddar Cheese Powder (or finely shredded sharp cheddar cheese)
• 1 cup Japanese Panko Breadcrumbs

Optional Finishes & Drizzles

• 1 tbsp Sugar (for traditional light dusting after cooking)
• Yellow Mustard & Ketchup
• Spicy Mayo or Sriracha Sauce

Instructions

Step 1: Prepare the Macaroni

1. Boil elbow macaroni in salted water for 5 to 6 minutes until slightly soft but firm in the center ( al dente ).
2. Drain thoroughly and pat dry with paper towels to eliminate excess surface moisture.
3. Toss cooked macaroni with melted butter and cheddar powder until evenly coated. Spread on a baking tray to cool completely.

Step 2: Skewer the Fillings

1. Thread one piece of mozzarella onto a wooden skewer, followed by half of a hot dog.
2. Ensure the cheese and hot dog fit snugly together without splitting.
3. Place prepared skewers on a plate and freeze for 15 to 20 minutes . Chilling prevents the mozzarella from melting out before the crust sets.

Step 3: Mix the Batter

1. Whisk together all-purpose flour, sugar, salt, and baking powder in a bowl.
2. Add egg and cold milk. Whisk until smooth and thick. The batter must be dense enough to cling tightly to the frozen skewers.
3. Pour batter into a tall glass or jar for easy dipping.

Assembly Method

1. Dip: Take a chilled skewer and plunge it straight down into the tall glass of batter. Rotate to coat completely, making sure no hot dog or cheese is exposed.
2. Roll in Macaroni: Immediately lay the battered skewer onto the tray of cooked macaroni. Press cooked elbow macaroni pieces gently into the batter so they stick evenly around the surface.
3. Coat with Panko: Roll the skewer gently in panko breadcrumbs, using your hands to shape and pack the coating firmly into a uniform cylinder.

Nutrition

Calories: 420 kcal — · Protein: 17 g 34% · Fat: 18 g 23% · Carbohydrates: 46 g 17% Dietary · Saturated Fat: 8.5 g 42% · Fiber: 2 g 7% · Sugar: 7 g — · Sodium: 820 mg 36%