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Author:
bakingfey
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Crunchy Mozzarella and Sausage Corndogs
A delightful recipe for homemade crunchy corndogs featuring a fluffy yeast dough wrapped around savory sausages and stretchy mozzarella cheese, then coated in crispy panko breadcrumbs and deep-fried to golden perfection. Perfect as a fun snack or party appetizer, these corndogs are sure to be a crowd-pleaser with their satisfying crunch and melty cheese pull.
#Corndogs
#Street Food
#Fried Snack
#Cheese Pull
#Mozzarella
#Sausage
#Party Food
#Kid-Friendly
#Crunchy
#Homemade
Golden Brown Corndogs Ready to Serve
Recipe Information
25m
Prep Time
10m
Cook Time
1h 35m
Total Time
4
Servings
Medium
American
English
Nutrition (per serving)
380
Calories
18g
Protein
40g
Carbs
22g
Fat
The Perfect Cheese Pull
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Cross-section of a Crunchy Corndog
Instructions
0/8 completed
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- In a large bowl, combine the all-purpose flour, sugar, and salt. Mix well.1m
Preview1mPreviewIn a large bowl, combine the all-purpose flour, sugar, and salt. Mix well. - Add the egg, warm water, and yeast to the dry ingredients. Mix everything together until a shaggy dough forms. If using active dry yeast, you can bloom it first in the warm water with sugar for 5-10 minutes before adding.3m
Preview3mPreviewAdd the egg, warm water, and yeast to the dry ingredients. Mix everything together until a shaggy dough forms. If using active dry yeast, you can bloom it first in the warm water with sugar for 5-10 minutes before adding. - Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Place the dough back into a lightly oiled bowl, cover, and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.1h
Preview1hPreviewTransfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Place the dough back into a lightly oiled bowl, cover, and let it rise in a warm place for 60-90 minutes, or until it has doubled in size. - While the dough is rising, prepare your fillings. Cut the sausages and mozzarella cheese into pieces suitable for corndogs. Skewer each piece with a wooden stick.5m
Preview5mPreviewWhile the dough is rising, prepare your fillings. Cut the sausages and mozzarella cheese into pieces suitable for corndogs. Skewer each piece with a wooden stick. - Once the dough has risen, punch it down gently to release air. Take a portion of the dough, flatten it, and carefully wrap it around each skewered sausage or cheese, ensuring it's completely covered and sealed. Shape it into a corndog.10m
Preview10mPreviewOnce the dough has risen, punch it down gently to release air. Take a portion of the dough, flatten it, and carefully wrap it around each skewered sausage or cheese, ensuring it's completely covered and sealed. Shape it into a corndog. - Roll each dough-coated skewer thoroughly in panko breadcrumbs, pressing gently to ensure a thick, even coating. This creates the signature crunch.5m
Preview5mPreviewRoll each dough-coated skewer thoroughly in panko breadcrumbs, pressing gently to ensure a thick, even coating. This creates the signature crunch. - Heat frying oil in a deep pot or fryer to 170-180°C (340-350°F). Carefully place the corndogs into the hot oil, frying in batches to avoid overcrowding. Fry for 3-5 minutes per side, or until golden brown and cooked through.10m
Preview10mPreviewHeat frying oil in a deep pot or fryer to 170-180°C (340-350°F). Carefully place the corndogs into the hot oil, frying in batches to avoid overcrowding. Fry for 3-5 minutes per side, or until golden brown and cooked through. - Carefully remove the corndogs from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately while hot, perhaps with ketchup or mustard.1mPreview1mPreviewCarefully remove the corndogs from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately while hot, perhaps with ketchup or mustard.
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