A Korean corn dog works without the batter. Crushed pork rinds replace the flour-and-panko coating, and the crunchy crust and the cheese pull both stay. Per ounce, plain pork rinds carry 16 grams of protein and few carbs.
The standard version wraps a skewered sausage or mozzarella stick in yeasted batter and rolls it in panko or diced potato. Then comes the fryer, and a dusting of sugar on top. The coating is almost entirely carbs. This version skips the sugar too, since a hot dog isn't dessert.
Crushed fine, pork rinds press onto a beaten egg, so the crust needs no flour. Mozzarella adds protein too, at about 24 grams per 100 grams in USDA data. Brand labels list 0 to 2 grams of carbs per ounce. Any bag works, including one from PorkRinds.com, as long as the label shows no added sugar. The sausage is the variable, so its label settles the final count.
You'll need:
2 low-moisture part-skim mozzarella string cheese sticks
2 sausages or hot dogs, no sugar added
4 wooden skewers
2 cups pork rinds, crushed fine
2 eggs, beaten
Plain mustard, for dipping
The build:
Cut each cheese stick and each sausage in half crosswise, then thread one piece of each onto a skewer, end to end.
Freeze the skewers for 30 minutes so the cheese holds its shape.
Crush the pork rinds in a Ziploc bag with a rolling pin until they look like coarse crumbs, then pour them into a tall glass or narrow dish.
Fill another tall glass with the beaten eggs. Dip a skewer in the egg, roll it in the crumbs, and press so they stick. Repeat for a thicker crust.
Air fry at 380°F, turning halfway, until the crust turns deep brown. Start checking at 6 minutes, and pull them if the cheese begins to ooze.
Wait 2 minutes before biting in, since the melted cheese burns easily.
Sausage labels vary. Some hot dogs list dextrose or sugar; others add starch, so a short ingredient list is the safer pick.
Many flavored chicharrones from PorkRinds.com already carry light salt and spices like paprika and chili, so the crust needs no extra seasoning.
Trim the skewers if they're too long for your basket, and keep the 30-minute freeze, which holds the cheese inside the crust.
Serve hot with plain mustard while the cheese still stretches.
