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If you love the fun of Korean street snacks and the comfort of cheesy pizza, these ghost pizza corn dogs are about to become your new favorite party treat. Inspired by the famous Korean corn dog, but filled with gooey mozzarella and bursts of mini pepperoni, they are a spooky showstopper for Halloween or any playful get-together. Crisp on the outside, melty on the inside, and make-ahead friendly, these corn dogs disappear fast around my family’s table.
I made these on a chilly October night for a haunted house party and they were gone in minutes. Everyone talked about those cute ghost faces for days. Even the adults could not resist grabbing seconds.
Ingredients
- Mozzarella cheese sticks: bright and melty when fried try to buy whole-milk blocks for best stretch
- Mini pepperoni: adds a classic pizza flavor look for thin small rounds or use vegetarian pepperoni for all guests
- All-purpose flour: milder crumb base that crisps perfectly sift before mixing for tender batter
- Fine cornmeal: adds crunch and a subtle sweetness pick stone-ground for better flavor
- Granulated sugar: a hint of sweetness for balanced batter
- Baking powder: ensures a light puffed crust check for freshness for best lift
- Salt: brings out all the cheesy savory notes
- Large egg: binds batter for a smooth dip choose the freshest egg available
- Whole milk: cold milk makes the batter thick which clings well to the cheese
- Panko breadcrumbs: big and flaky for ultimate crunch Japanese style crumbs work best
- Grated Parmesan cheese: savory sharp topping for extra flavor use real Parmesan for punch
- Vegetable oil: heats evenly and gives that crisp golden finish use a neutral oil for frying
- Nori strips: easy edible ghost faces any roasted seaweed sheet works
- Black sesame seeds or black food gel: tiny adorable ghost eyes easy to apply
- Ketchup or pizza sauce for dunking: makes every bite even more pizza-like
Instructions
- Prepare Cheese and Skewers:
- Thread each mozzarella stick and optionally a few mini pepperoni slices onto a wooden skewer. Ensure at least four centimeters left at the base for easy handling.
- Mix Dry Batter Ingredients:
- Combine all-purpose flour finely ground cornmeal granulated sugar baking powder and salt in a large mixing bowl. Whisk well to evenly distribute the leavening and seasonings.
- Blend Wet and Dry Batter Components:
- Beat the large egg with cold whole milk in a separate bowl. Pour this mixture into the dry bowl and stir gently but thoroughly until a thick smooth batter forms. The batter should be stiff enough to cling to a dipped stick.
- Prepare Coating:
- Spread panko breadcrumbs onto a broad plate. Sprinkle over grated Parmesan if using and toss to mix so the cheese is evenly dispersed.
- Heat Oil:
- Pour the vegetable oil into a deep heavy pot and warm over medium heat. Use a thermometer to monitor until it reaches one hundred seventy five degrees Celsius which is essential for a non-greasy finish.
- Dip and Bread Corn Dogs:
- Coat each cheese skewer thickly in batter by dipping and slowly rotating to envelop all surfaces. Immediately roll in the panko Parmesan mixture pressing to ensure crumbs stick to every bit of batter.
- Fry to Perfection:
- Lower the battered corn dogs carefully into the hot oil using a slotted spoon or fry basket. Fry for three to four minutes turning occasionally until puffed and deeply golden. Do not overcrowd the pot to maintain oil temperature.
- Drain and Decorate:
- Transfer fried corn dogs to a tray lined with paper towels to absorb extra oil. As soon as they are cool enough to handle press on nori strips for ghost mouths and use two sesame seeds or dots of food gel for eyes.
- Serve:
- Enjoy while hot with small bowls of ketchup or pizza sauce for dipping. They are best fresh but can be kept warm in a low oven for up to twenty minutes.
I am obsessed with the way nori sheets turn a simple corn dog into an adorable ghost my nephews always compete to make the most creative faces and it brings out the artist in everyone
Storage Tips
Store leftover corn dogs in a tightly sealed container in the fridge for up to two days. Reheat in a hot oven or air fryer for crispiness never use the microwave or the crust gets soggy. Corn dogs can also be frozen for up to one month Lay them on a parchment-lined tray to freeze individually before transferring to bags.
Ingredient Substitutions
Try plant-based mozzarella for a dairy-free or vegetarian version. Swap mini pepperoni with sautéed mushrooms or tiny slices of roasted red pepper for extra flavor and color. If you do not have panko pulse toasted white sandwich bread into coarse crumbs for coating.
Serving Suggestions
Serve on a stick just as at Korean fairs or remove the skewers and halve each for shareable party bites. Set up a dipping bar with pizza sauce ranch sriracha mayo or honey mustard so everyone finds a favorite flavor. Pair with a simple green salad or kimchi slaw for a more complete snack.
Cultural Context
Korean corn dogs have become internet-famous for their over-the-top crusts and cheese pulls. This recipe brings an Italian pizza twist and eye-catching ghost faces making it a playful fusion for Halloween. The trend of breaded cheese-on-a-stick goes back decades in Korea but home cooks everywhere now riff on this template for endless new flavors.
Seasonal Adaptations
Use pumpkin-shaped nori mouths for a fall look Add a pinch of dried oregano or basil to the batter for more Italian flair Try swapping pepperoni for chopped sun-dried tomato in spring
Ghost pizza corn dogs are playful easy and sure to surprise guests of all ages. Whip up a batch and watch them vanish fast.
Common Questions About Recipes
- → How do you get a crispy coating on the corn dogs?
Dipping the skewered cheese in thick batter, then rolling in panko breadcrumbs, ensures a crunchy crust. Fry at 175°C for best results.
- → Can these be made vegetarian?
Yes, simply use plant-based mozzarella and substitute vegetarian pepperoni or omit it entirely for a meatless version.
- → What should I do if the batter slides off?
Pat cheese sticks dry before battering and make sure the batter is thick. Immediate frying after coating also helps adherence.
- → Are there alternatives to deep frying?
For crispiness, deep frying works best, but you can try air frying at high heat, flipping midway, for a lighter result.
- → How can I add more flavor to the batter?
Mix in garlic powder, Italian herbs, or paprika with the dry ingredients to boost flavor in every bite.
- → How do I make the ghost faces stick?
Apply nori and sesame seeds to warm, just-fried corn dogs—residual moisture helps decorations adhere securely.