Low Sodium Korean Corn Dog
Take your taste buds on a guilt-free journey with this irresistible Low Sodium Korean Corn Dog recipe—a healthier twist on the classic street food favorite! These golden, crispy corn dogs combine the savory delight of low sodium hot dogs with gooey mozzarella cheese, all wrapped in a light, panko-coated batter made from a unique blend of all-purpose and rice flour. Perfect for anyone mindful of their sodium intake, this recipe keeps flavor front and center while cutting back on salt. Fried to perfection and served hot, they're easy to whip up in just 35 minutes and make a fantastic appetizer, snack, or party treat. Pair them with your favorite low sodium condiments for a fun and satisfying bite!
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Recipe Information
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
Instructions
In a large mixing bowl, whisk together the all-purpose flour, rice flour, baking powder, and sugar.
In a separate bowl, beat the egg and mix in the buttermilk and melted unsalted butter until well combined.
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.
Pat the low sodium hot dogs dry and cut each mozzarella cheese stick in half.
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.
Roll each skewer in flour to ensure the batter adheres well.
Heat the vegetable oil in a deep frying pan or pot over medium heat until it reaches about 350°F (175°C).
Pour the panko breadcrumbs onto a plate.
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.
Carefully place the skewers into the hot oil, frying for about 3-4 minutes per side or until golden brown and cooked through.
Remove the corn dogs from the oil and let them drain on a paper towel-lined plate.
Serve hot with your choice of low sodium condiments.
Nutrition Facts
Calories |
12154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1114.6 g | 1429% | |
| Saturated Fat | 219.8 g | 1099% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 6724 mg | 292% | |
| Total Carbohydrate | 474.3 g | 172% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 53.0 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 477 mg | 37% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1228 mg | 26% | |
*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.
