Korean Corn Dogs Recipe

Langkah-langkah

1. Cut hot dogs in half and slice mozzarella into sticks. Skewer one piece of hot dog and one piece of cheese onto each stick. Freeze for at least 30 minutes.
2. In a bowl, mix flour, sugar, yeast, and salt. In another bowl, whisk warm water and egg. Combine wet and dry ingredients into a thick, sticky dough.
3. Cover and let rise in a warm spot for 45–60 minutes until doubled in size.
4. Place panko on a plate. If using potatoes, cut into cubes, toss with flour, and place on a separate plate.
5. Heat oil to 350°F (175°C) in a deep pot.
6. Dip each skewer into the batter to fully coat, then into potatoes (if using), then into panko. Press gently to help everything stick.
7. Fry 1–2 corn dogs at a time for 3–5 minutes, turning occasionally, until golden and crispy. Drain on a wire rack.
8. While hot, roll in sugar. Serve immediately with sauces of choice.