Korean Corn Dogs using Bread Slices
Korean Corn Dogs using Bread Slices is an easy way to satisfy your corn dogs cravings! Meaty, cheesy inside with a crisp, golden shell without the hassle of making a batter!
Servings: 4 servings
Calories:
Ingredients
- 4 pcs medium sized sausages 2 pcs cut in half if using long sausages
- 4 slices white bread
- 1 medium egg
- 4 slices burger cheddar cheese
- 1 cup bread crumbs add more if needed
- 2-3 cups cooking oil
To add french fries in coating
- 1 cup frozen french fries or boiled potato cut into small square pieces
- 1 tbsp cornstarch for dredging french fries or potato
Instructions
- Prepare the sliced white bread by cutting off the sides. You can also by sliced bread with the sides already removed.
- Flatten the bread using a rolling pin until thin.
- Brush the edge of the bread with egg wash.
- Place a piece of cheese in the center of the bread. I use a burger cheddar cheese for this recipe.
- Place the sausage on top of the cheese near the edge of the bread near you. If the sausage is too long you can cut the edges to fit or cut in half if it's really long.
- Roll the bread carefully to avoid it from breaking. Pinch the sides of the rolled bread to seal.
- Dip the rolled bread in beaten egg then coat with bread crumbs.
- Deep fry in a pot with enough oil at low-medium heat for 2-3 minutes or until golden. Remove from from pot and place in a plate with kitchen towel.
- Optionally you can skewer in bamboo sticks then serve and enjoy. Bon appetit!
If adding french fries or potatoes
- Dredge french fries or potato bits in cornstarch.
- After dipping the corn dogs in beaten egg, roll it in the potato cubes while lightly pressing with your fingers so they will stick. Coat carefully with bread crumbs then fry.