Crunchy Cheez-Dog
Crunchy Cheez-Dog

Crunchy Cheez-Dog

Inspired by the viral Korean corn dog, this cheesy creation on a stick coats a premium Wagyu hot dog in a crispy panko and Cheez-It® cracker crust and finishes it off with ribbons of mustard and ketchup, a pickle, Cheez-It® Extra Cheesy crackers and ultimate cheesy flavor in every single bite.

Recipe Credit: Cheez-It® Court by Chain

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PREP TIME (MIN): 25
TOTAL TIME (MIN): 50
SERVINGS 4-6

Ingredients

  • Batter Ingredients:
  • ½ cup All-purpose flour
  • 6 tbsp Yellow cornmeal
  • 2 tsp Granulated sugar
  • 2 tsp Nutritional yeast
  • 1 ½ tsp Baking powder
  • ¼ tsp Kosher salt
  • ½ (~2 tsp) Large egg, beaten
  • 1 cup (plus more as needed) Buttermilk
  • 1 ½ tsp Neutral oil
  • Crunchy Cheez-Dog Ingredients:
  • 4-6 Wooden skewers
  • 1 cup (ground) Cheez-It® Extra Cheesy Crackers
  • 4-6 (about 3 oz each) Fully cooked beef hot dogs
  • 1-1 ½ cups Panko breadcrumbs
  • All-purpose flour
  • Crunchy Cheez-Dog batter for dusting
  • For dipping:
  • Ketchup
  • Yellow mustard
  • Diced pickles
  • Whole Cheez-It® Extra Cheesy crackers for garnish

Directions

Batter Directions:

1. In a bowl, whisk together the flour, cornmeal, sugar, nutritional yeast, baking powder and salt.

2. Add the beaten egg, buttermilk, and neutral oil. Mix until smooth.

3. The batter should be very thick and sticky. Add more buttermilk only if necessary, 1 teaspoon at a time.

4. Transfer the batter to a tall glass or narrow container for easy dipping.

Crunchy Cheez-Dog Directions:

1. Insert a wooden skewer through the center of each hot dog. Pat the hot dogs completely dry, then refrigerate or freeze them for 15–20 minutes to ensure the batter adheres evenly.

2. Place the panko breadcrumbs and ground Cheez-It® Extra Cheesy crackers in a shallow tray and mix to combine.

3. Lightly dust each chilled hot dog with all-purpose flour.

4. Dip each hot dog completely into the batter, turning slowly to create an even coating.

5. Immediately roll the battered hot dog in the Cheez-It® panko mix, gently pressing the crumbs into the batter to create a secure, even coating.

6. Heat frying oil in a deep pot to 340–350°F.

7. Fry one or two corn dogs at a time for approximately 4–5 minutes, turning occasionally, until evenly golden and cooked through.

8. Drain briefly on a wire rack.

9. To serve, finish with parallel stripes of ketchup and yellow mustard, arrange diced pickles along the top, and press approximately 3 whole Cheez-It® Extra Cheesy crackers into the coating for garnish.

Chef Notes

1. Use fully cooked hot dogs for the most consistent results.

2. Keep the hot dogs cold and completely dry to prevent the batter from sliding off.

3. Keep the frying oil below 355°F so the exterior does not brown before the batter cooks through.

4. Fry to order whenever possible, as the panko coating softens during extended holding.

This recipe uses:

Cheez-It® Original Snack Crackers

Cheez-It® Original Snack Crackers

Where To Buy

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