I Made Korean Corn Dogs Without Batter or the Stick ?

Korean corn dogs… no batter, no stick, and no deep frying ?
I love Korean corn dogs and I’ve shared my air fryer version before, but I had some mini sausages and bread left this time and ended up making these little pie-shaped ones instead.
And honestly… why does it even have to be on a stick in the first place? ?
I was just craving that same flavor, and this felt so much easier to throw together. It tastes just like a Korean corn dog, but it’s not deep fried so it feels lighter, and you don’t have to deal with batter (which I personally hate making at home ?).
Last time I made the stick + block cheese version, the cheese kept leaking out and I had to use two slices just to fully wrap everything. This time I sealed the edges tightly with a fork and it worked so much better. The cheese stayed inside and it turned into this perfect little hand-held pie that’s so easy to eat.
Just a reminder that you really don’t have to follow things exactly. If there’s an easier way to get the same flavors at home, I’m always going to go with that ?
? Air Fryer Korean Corn Dog Bread Pockets
Ingredients
Mini sausages
Mozzarella cheese (sliced flat)
Sandwich bread
2 eggs, beaten
Panko breadcrumbs
Sugar
Ketchup & mustard
Oil spray
Instructions
1. Prep the bread
Flatten each slice of bread until thin, then cut off the crusts.
2. Prep the filling
Wrap each sausage with mozzarella cheese.
3. Fill & seal
Place the sausage + cheese on one side of the flattened bread.
Brush the edges lightly with egg wash.
Fold the bread over once to cover the filling.
Press and seal the edges firmly with a fork.
4. Coat
Dip in beaten eggs, then coat with panko breadcrumbs.
5. Air fry
Lightly spray with oil.
Air fry at 370°F for 13 minutes, flipping halfway, until golden and crispy.
6. Finish
Sprinkle with sugar while warm.
Top with ketchup and mustard.

Category : Tez tayyorlanadigan taomlari retseptlari

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