Two Types of Corn Dogs – One Mix
1. Classic Mochi Corn Dog (Chewy Texture) makes 15-18 corn dogs
Ingredients:
- 1000g Mochi Foods Mochi Corn Dog Mix
- 600g Cold Water
- Bread Flour (for dusting)
- Hot Dogs (for skewering)
- Mozzarella (for skewering)
Instructions:
-
Combine the Mochi Corn Dog Mix and cold water in a mixing bowl.
- Use a hook attachment, blend at slow speed for 1 minute, then change to high speed for 2 minutes. Blend until the batter is smooth.
- Skewer the hot dogs and/or mozzarella, dip them in the batter, and coat well with bread flour or Panko.
- Fry at 330°F for 4-6 minutes (just hot dogs) or 4-7 minutes (with mozzarella).
- Flip over to ensure an even, golden brown color.
2. Fluffier Corn Dogs (Yeast Addition) makes 15-18 corn dogs
Want a fluffier, lighter version? Just add yeast, and you’ll have light, airy corn dogs while still using the same mix.
Additional Ingredient:
- Same recipe as above
- 10g Yeast (instant or active dry)
Instructions:
- Activate the yeast (if using active dry yeast) by dissolving it in a small amount of warm water (from the 600g). Let it sit for 5-10 minutes until foamy.
- Prepare the batter as usual but include the yeast in the mixture. Allow the batter to rest for 10-15 minutes for the yeast to activate.
- Coat and fry as described above, flipping halfway through for even cooking.
Now you can decide between a chewy corn dog or a fluffy one – or make both!
Learn more below (Mochi Corn Dog Video Recipe):
