Hot Cheetos Korean Mozzarella Corn Dogs
These crispy Hot Cheetos Korean Mozzarella Corn Dogs feature a crunchy Hot Cheetos coating with gooey melted mozzarella inside. A fun, flavorful snack that's perfect for parties, game days, or whenever you're craving a cheesy treat.
Equipment
- Deep Pot
- Mixing bowls
- Whisk
- Wooden Skewers
Ingredients
Corn Dogs
- 2 cups Hot Cheetos crushed
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tbsp cornstarch
- 1 egg beaten
- 3/4 cup buttermilk
- 1/2 tsp salt
- 8 mozzarella cheese sticks cut in half
- 8 wooden skewers
- oil for deep frying
Instructions
- Heat 3–4 inches of oil in a deep pot to 350°F (175°C).
- In a bowl, whisk together the flour, cornmeal, cornstarch, and salt.
- In another bowl, whisk together the beaten egg and buttermilk. Gradually mix into the dry ingredients until a smooth batter forms.
- Insert wooden skewers halfway into each mozzarella stick.
- Dip each mozzarella stick into the batter, allowing the excess to drip off.
- Roll each battered mozzarella stick in the crushed Hot Cheetos until fully coated.
- Carefully fry for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Drain on paper towels and serve immediately with spicy ketchup, jalapeño ranch, or your favorite dipping sauce.
Notes
For extra crunch, double-dip the mozzarella in batter and Hot Cheetos before frying. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in an air fryer at 375°F (190°C) for 5–7 minutes or bake at 350°F (175°C) for 10–15 minutes.