15Min Korean Mozzarella Corn Dog Recipe: No Yeast, No Batter

Slice the bread into a 1.5cm thick slice and cut off the crusts.
Flatten it with a rolling pin. Press the edges harder to make them thinner. This helps the bread roll tightly later.
Place 2 mozzarella string cheese sticks on top of the bread.
Crack an egg and beat it well to make egg wash. Brush the egg wash along the edges of the bread.
Roll the bread tightly. Dip both ends of the roll in the egg wash again and press them firmly to seal. Wrap it with plastic wrap for a moment to help it hold its shape.
Coat the rolled bread evenly with egg wash, then cover it with panko. Press the panko firmly so it sticks well. Make sure to use Japanese-style panko, not Western breadcrumbs.
Heat the oil to 170°C (340°F) and deep-fry the corn dog until golden brown. Turn it occasionally so it doesn’t burn.
Once done, shake off excess oil and place it on a paper towel to make it crispier.
Insert a skewer into the fried corn dog and roll it in sugar. Sprinkling sugar on top is a very Korean way to enjoy it. Then drizzle ketchup or mustard over.
Look at the melting cheese! Enjoy!