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Hot dogs are basically the official food of summer (and if we don’t eat one by mid-June, something feels very, very wrong). Our favorite way to eat one is in corn dog form (because what isn’t better after being battered and deep-fried?). But you don’t need to run to the state fair or your neighborhood vendor to eat one this year. Inspired by Chrissy’s recent visit to a Korean-style corn dog spot in LA, we’re tipping our hat to this classic dish with a unique at-home version. It starts simply enough with skewering a hot dog frank and cheese, then, you dip the whole thing in corn dog batter (made with our mochi pancake mix!), fry ‘em up, and once it’s crispy and golden brown, roll the dog in sugar before topping it with ketchup and mustard. Trust us, the sweet/savory thing just works. Our favorite part is the chewy, bouncy texture the batter gets from the mochi.
1 cup Cravings Buttermilk Mochi Pancake and Waffle Mix
6 tablespoons heavy cream
2 tablespoons water
1 egg
2 hot dog franks - cut into 2“ length
2 mozzarella string cheese - cut into 2” length
1 cup panko breadcrumbs
Take yourself to Thaitown with these heavenly deviled eggs.
Easy, cheesy, and nostalgic.
Slice, then spice. Very nice.
Sriracha and Mayo – like Chrissy & John, some things just go together.
