Korean Sweet Potato Mozza Corn Dog
Sweet potato mozza corn dog is a Korean street food made by skewering half mozzarella stick and half sausage, coating with pancake batter, then rolling in diced sweet potato cubes and breadcrumbs before deep-frying at 170 degrees Celsius. The cheese must be frozen beforehand to prevent leaking during frying, and the boundary between sausage and cheese delivers both saltiness and stretchy pull in a single bite. The sweet potato cubes on the outside caramelize in the oil to form a naturally sweet crust, while breadcrumbs fill the gaps with extra crunch. A light sugar dusting right after frying creates a sweet shell that amplifies the contrast with the salty filling.
Adjust Servings
Instructions
- 1
Skewer half mozzarella and half sausage, then chill in the freezer for 10 minutes.
- 2
Dice sweet potato, microwave for 3 minutes, and cool.
- 3
Mix pancake mix and milk into a thick batter.
- 4
Coat skewers in batter, then roll in sweet potato cubes and breadcrumbs.
- 5
Deep-fry at 170C for 3-4 minutes, then lightly coat with sugar before serving.
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