Easy Korean Corn Dogs with Bread

Steps

1. 1

   Prepare the bread. Remove the crusts if necessary, then flatten each slice of sandwich bread firmly with a rolling pin until thin and flexible.

2. 2

   Place one frank-style sausage and an appropriate portion of mozzarella near one edge of each flattened bread slice. Roll the bread tightly around the filling, pressing the seam closed so the filling is enclosed.

3. 3

   Insert one skewer through the center of each bread-wrapped sausage, keeping the pointed end centered and the roll secure.

4. 4

   Beat the eggs in a shallow bowl. Dip each wrapped sausage in the beaten egg, turning to coat the bread on all sides.

5. 5

   Transfer each egg-coated roll to the panko and press and turn it until completely covered with crumbs. Shake off any loose excess.

6. 6

   Heat enough neutral oil to shallow-fry in a skillet over medium heat. Add the coated corn dogs and fry, turning frequently, until the panko is evenly golden and crisp and the sausage and cheese are hot, about 5–7 minutes.

   Start 7-minute timer
7. 7

   Drain briefly on a rack or paper towels. Drizzle or serve with ketchup, then sprinkle the hot corn dogs with sugar. Serve immediately while crisp and the mozzarella is melted.