Cookies N Cream Korean Dog

A beef hot dog and a stick of melty mozzarella, batter-fried to a craggy golden crust, then drizzled in white chocolate and rolled in crushed cookies while it's still warm enough to stick. Sweet meets savory meets deep-fried, state fair chaos on a skewer.

Serves 8 · as served on Bluesky ↗

Somewhere between the funnel cake stand and the guy hollering about fried everything, there's always one booth doing Korean corn dogs with flavor coatings, and cookies and cream is the one that stops foot traffic dead. Underneath all that fuss it's still a real corn dog — a beef hot dog and a stick of mozzarella skewered together, dunked in a rice-flour batter that fries up craggy instead of smooth, then rolled in panko so the crust has some bite to it. Fry it hot, let that cheese go stretchy, and the second it comes out of the oil you hit it with melted white chocolate while it's still warm enough to hold the crushed Oreos in place — that timing is the whole secret. My sister-in-law Carla's kids put away four of these off my back porch fryer last Fourth of July before I'd even gotten the ketchup out of the fridge. It's a ridiculous combination and it's also exactly right, sweet chasing savory the way sweet and savory are supposed to chase each other. Get your napkins lined up before you start, this one's a two-hander.

Ingredients

Fridge

• 8 piece hot dogs (at room temperature)
• 8 piece mozzarella string cheese (halved lengthwise)
• 2 piece eggs
• 1 cup whole milk

Pantry

• 8 piece wooden skewers (6-inch)
• 1½ cup all-purpose flour
• ½ cup rice flour
• 3 tbsp granulated sugar
• 2 tsp baking powder
• 2 cup panko bread crumbs
• 6 cup vegetable oil (for frying)
• 2 cup white chocolate candy melts (or chopped white chocolate bar)
• 12 piece chocolate sandwich cookies (crushed)
• powdered sugar (for dusting)

Spice rack

• ½ tsp salt

Directions

1. Pat the hot dogs dry, push a skewer through each one, then tuck a piece of mozzarella right alongside it so cheese and dog fry as a single stick.
2. Whisk the flour, rice flour, sugar, baking powder and salt together in a tall glass, then beat in the eggs and milk until you've got a thick, sticky batter.
3. Pour the white chocolate into a microwave-safe bowl and melt it in 20-second bursts, stirring between each, until smooth and pourable.
4. Crush the chocolate sandwich cookies into coarse crumbs and spread them on a plate alongside a second plate of panko bread crumbs.
5. Heat the vegetable oil in a deep, heavy pot to 325 to 350 degrees.
6. Dunk each skewered dog into the batter, turning to coat it thick and even all the way around, then roll it straight into the panko, pressing gently so the crumbs bite in.
7. Fry the dogs two or three at a time, turning occasionally, until the crust is deep golden and the cheese has gone soft and stretchy. ⏱ 5 min
8. Set the dogs on a rack for one minute so they're still warm and a little glossy, then drizzle the melted white chocolate over each one and immediately press on the reserved cookie crumbs so they stick fast. ⏱ 1 min
9. Finish with a last drizzle of white chocolate and a dusting of powdered sugar, then serve while the crust is still hot and the cheese still pulls.

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