Korean Corn Dogs With Bison Hot Dogs: A Viral Street Snack
Korean corn dogs are one of those street food trends that made total sense the moment I saw it. A hot dog on a stick, dipped in a thick batter, rolled in panko until it's completely crusted, then fried until the outside is deeply golden and shattering crisp. Finish it with stripes of ketchup and mustard and a dusting of sugar, and you've got something that's sweet, salty and crunchy all at once.
Also Read: Halloween Mummy Pigs In A Blanket With Bison Hot Dogs
Why Bison Hot Dogs Work So Well Here
Our Bison Hotdogs are fully cooked, made with no gluten, no nitrates, no MSG and no preservatives, which matters here since the hot dog is doing most of the flavor work under all that batter and panko. Because they're already cooked, you just need to bring them up to temperature during the fry, which means less risk of the batter burning while you wait on the inside to cook through.
Ingredients
(Makes 6 corn dogs)
- 6 Bison Hotdogs
- 6 wooden skewers or popsicle sticks
- 1 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- 2 cups panko breadcrumbs
- Neutral oil or tallow, for frying
- Ketchup, mustard and sugar, for finishing
Instructions
- Pat the hot dogs dry and skewer each one lengthwise on a stick.
- Whisk together the flour, sugar, baking powder and salt in a bowl. Whisk in the milk and egg until a smooth, thick batter forms. Pour the batter into a tall glass for easy dipping.
- Spread the panko in a shallow dish.
- Dip each skewered hot dog into the batter, coating evenly and letting any excess drip off, then roll immediately in the panko, pressing gently so it sticks.
- Heat about 3 inches of oil in a deep pot to 350 degrees Fahrenheit.
- Fry the corn dogs for 3 to 4 minutes, turning occasionally, until deeply golden and crispy all over.
- Drain on a wire rack for a minute.
- Drizzle with ketchup and mustard in stripes, then dust lightly with sugar while still warm. Serve immediately.
Also Read: Poutine Recipe With Kentucky Bourbon & Pasture Raised Bison
Free Range Bison, Raised The Way Nature Intended
Our bison are raised on carefully selected partner ranches across the country. They're pasture raised and never administered any hormones, steroids or antibiotics, left to roam and graze freely the way bison have for thousands of years. It's the same care that goes into every cut we sell, carried through into a product as humble as a hot dog.
A Note On The Batter Coating
Make sure the batter is thick enough to cling to the hot dog rather than sliding off. If it seems too thin, whisk in a little more flour a tablespoon at a time until it holds its shape on the back of a spoon.
Reach Out To Our Helpful Team
At Beck & Bulow, we pride ourselves on our excellent customer service. We're always here to help if you have questions about your meat, want help making selections, or are just looking for a few more cooking tips. Every time you call our office at 800-674-8426, you'll be connected directly with a team member right here in Santa Fe, New Mexico, where we're based.
Every cut is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice, and delivered straight to your doorstep. If this becomes a regular snack in your house, keeping a box of bison hotdogs in the freezer makes it an easy one to come back to.
Frequently Asked Questions
Can I bake these instead of frying them?
Baking will give you a much softer, less crisp coating than frying does, so if you go that route, bake at 425 degrees Fahrenheit for about 15 minutes and expect a different texture than the classic version.
Why does the batter keep sliding off the hot dog?
The batter is likely too thin, or the hot dogs weren't dried thoroughly before dipping. Pat them dry first and thicken the batter slightly if needed.
Can I use cubed potato instead of panko for the coating?
Yes, small diced potato cubes are actually the traditional coating for Korean corn dogs and give you an even crunchier, more textured exterior.
Can I make these ahead and reheat them?
They're best fresh and hot, but leftovers can be reheated in an air fryer at 375 degrees Fahrenheit for a few minutes to bring back some of the crispness.
What other toppings work well besides ketchup and mustard?
A drizzle of Korean chili sauce or a dusting of sweet chili powder are both popular additions if you want more heat.
Check out our full selection of bison, elk, wild boar, lamb, grass fed beef and chicken. All of our high quality meat is handled the same way, from pasture to your door.