Low Sodium Korean Corn Dog

Discover the irresistible crunch and gooey center of this Low Sodium Korean Corn Dog recipe, a delightful twist on the beloved street food classic! Perfectly balancing flavor and a lower sodium content, these corn dogs are made with a tender, homemade batter featuring a mix of all-purpose and rice flour for an extra crispy coating. Juicy low sodium hot dogs and melty mozzarella cheese sticks are skewered together, dipped in batter, rolled in crunchy panko breadcrumbs, and fried to golden perfection. Ready in just 35 minutes, these crave-worthy snacks are perfect for game days, casual gatherings, or a family-friendly treat. Pair them with your favorite low sodium condiments, and experience a taste of Korean street food right in your own kitchen!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 1 cup all-purpose flour
• 1 cup rice flour
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 1 cup buttermilk
• 1 egg
• 2 tablespoons unsalted butter, melted
• 6 low sodium hot dogs
• 6 mozzarella cheese sticks
• 1 cup panko breadcrumbs
• 4 cups vegetable oil for frying
• 12 wooden skewers

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, rice flour, baking powder, and sugar.

Step 2

In a separate bowl, beat the egg and mix in the buttermilk and melted unsalted butter until well combined.

Step 3

Gradually add the wet ingredients into the dry ingredients, mixing until you form a smooth batter. The consistency should be similar to a thick pancake batter.

Step 4

Pat the low sodium hot dogs dry and cut each mozzarella cheese stick in half.

Step 5

Insert a wooden skewer into each hot dog from one end, then follow by skewering half a mozzarella stick. Each skewer should have a hot dog followed by cheese.

Step 6

Roll each skewer in flour to ensure the batter adheres well.

Step 7

Heat the vegetable oil in a deep frying pan or pot over medium heat until it reaches about 350°F (175°C).

Step 8

Pour the panko breadcrumbs onto a plate.

Step 9

Dip each skewer into the batter, ensuring the hot dog and cheese are fully covered. Gently roll the battered skewer in the panko breadcrumbs, pressing slightly to adhere.

Step 10

Carefully place the skewers into the hot oil, frying for about 3-4 minutes per side or until golden brown and cooked through.

Step 11

Remove the corn dogs from the oil and let them drain on a paper towel-lined plate.

Step 12

Serve hot with your choice of low sodium condiments.

Nutrition Facts

Serving size	(2427.3g)

Amount per serving	% Daily Value*
Calories	12153.5

Total Fat 1114.6g	0%
Saturated Fat 219.8g	0%
Polyunsaturated Fat 2.2g
Cholesterol 434.8mg	0%
Sodium 6724.0mg	0%
Total Carbohydrate 474.3g	0%
Dietary Fiber 14.3g	0%
Total Sugars 53.0g
Protein 159.9g	0%

Vitamin D 174.9IU	0%
Calcium 477.2mg	0%
Iron 12.7mg	0%
Potassium 1227.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.8%

Protein: 5.1%

Carbs: 15.1%