Korean Style Corn Dogs
This panko-crusted corn dog is slightly sweet and very satisfying. The perfect cheesy, crispy street food!
Yield: 8 corndogs
Korean Style Corn Dogs
Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M
Ingredients
For coating:
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.
All rights reserved for theredbowlofficial
There’s been a viral chicken caesar wrap floating around for a while and I thought it was time I tried it myself! The specific chicken caesar wrap is found at Vinny’s Cafe in Florida, and is loaded with romaine, chicken, parmesan, and dressing, and even includes potato chips! The mixture is chopped up finely and then stuffed into a green tortilla. I thought I’d put my own spin on it and add my favourite hot honey chicken bites, and bacon, which made this just a little more special.