Corn Dogs filled with oozy Cheezee cheese, made with a simple batter and dipped in a delicious coating. They’re then deep-fried until golden brown and crispy.
| 1 (160 g) | pack | Magnolia Cheezee, sliced into 8 lengthwise |
| 1 (180 g) | pack | Magnolia Pancake and Waffle Mix |
| 2 | tbsp | Water |
| 2 | pcs | Eggs, beaten |
| 2 cups | 500g | Panko Bread crumbs |
| 2 cups | 500g | Cooking oil |
| 3 tbsp | 45g | Sugar |
| 2 tsp | 8.4 g | Cinnamon powder |
| 1 | On a tray, combine sugar and cinnamon and set aside. |
| 2 | In a bowl, combine pancake mix, water, and eggs. Mix well. |
| 3 | Cover cheese with pancake batter then bread crumbs, deep-fry in hot oil for a minute or until golden brown. Drain excess oil on paper towels, and then roll in sugar-cinnamon mixture. |
| Tips | Drizzle with ketchup and mustard or Korean Gochujang Sauce before serving. |
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