Name: Korean Style Corn Dogs
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8 corndogs
Cuisine: Korean
Ingredients: 2 Tbsp sugar; 1 tsp fine sea salt; 1 cup + 2 tbsp warm water; 1 tsp active dry yeast; 1 1/2 cups all purpose flour; 1/4 cup glutinous rice flour; 4 hot dogs (sliced in half); 1/2 cup all-purpose flour; 1 1/2 cup panko breadcrumbs; 300g block of mozzarella cheese (cut into 4 pieces then in half to match the hot dog size); 1 large potato; Wooden skewers; Sugar for dusting

Instructions

For the yeasted dough batter:

In a measuring glass, measure water, sugar and yeast and set aside for 5 minutes to bloom.
In a separate bowl, mix flour, rice flour and salt and whisk to combine. Add in yeast mixture and whisk until a thick batter is formed. Cover and rest at room temperature for an hour.

For assembly:

Preheat oil to 350 F.
To prepare potato topping, peel and cube potato and boil in salted water for 5-7 minutes until almost soft but still has texture. Drain and set aside to cool and dry out.
Create two separate plates – one with flour and the other with panko breadcrumbs.
Skewer the hot dog sausages and cheese block (optional) onto wooden chopsticks. Cover the skewers with flour, then in the batter, rotating the skewer to cover fully, if it has a hard time sticking, use your fingers to cover any bare areas.
Then dip in potato, then in panko. Or just panko if preferred!
Fry corndogs for about 4-5 minutes or until golden brown, turning it to cook evenly.
Transfer to a wired rack and sprinkle with sugar. Dip in ketchup, mustard or any preferred dipping sauces.

Korean Style Corn Dogs