hot cheetos korean mozzarella corn dogs
Hot Cheetos Korean Mozzarella Corn Dogs are a delightful fusion of crispy fried dough and stretchy mozzarella cheese, coated in crushed Hot Cheetos for an irresistible crunch and kick of spice.
Ingredients
- 2 cups Hot Cheetos, crushed
- 10-12 mozzarella cheese sticks
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- Vegetable oil for frying
Instructions
- Prepare your workspace by lining a baking sheet with parchment paper.
- Crush the Hot Cheetos in a zip-lock bag until they are fine crumbs.
- In a bowl, combine all-purpose flour, cornmeal, baking powder, sugar, and salt. Stir until well blended.
- Add milk and beaten egg to the dry mixture, stirring gently until a smooth batter forms.
- Preheat vegetable oil in a deep skillet to about 350°F (175°C).
- Dip a cheese stick into the batter, coating it fully, then roll it in the crushed Hot Cheetos.
- Carefully place the coated cheese sticks in the hot oil and fry in batches until golden brown, about 3-4 minutes.
- Remove corn dogs from the oil with a slotted spoon and let drain on paper towels before serving.
Notes
Prepare the batter in advance and coat the cheese sticks. Refrigerate until ready to fry. For extra crispiness, double-dip the sticks.