Korean Corn Dog
Ingredients: low moisture mozzarella blocks, hot dogs, russet potatoes, corn starch, flour · 30 min cook time · 450kcal · ~₩12,500
Ingredients
200g low moisture mozzarella blocks, 4ea hot dogs, 2ea russet potatoes, 50g corn starch, 7cups flour, 2tbsp instant yeast, 0.5cup sugar, 2tsp kosher salt, 100g panko breadcrumbs
Instructions
1. Cut low-moisture mozzarella blocks into little sticks.
2. Cut russet potatoes into cubes, boil for about 5 minutes, then toss in corn starch.
3. Prepare corn dog batter by mixing flour, instant yeast, lukewarm water, sugar, and kosher salt.
4. Skewer hot dogs and mozzarella cheese sticks.
5. Coat skewers in elastic batter, roll in panko breadcrumbs, and fry at 350 degrees F for 2 to 3 minutes until golden brown.
6. For potato corn dogs, roll the battered skewer in potato chunks and panko breadcrumbs before frying.
7. Roll finished corn dogs in sugar and top with ketchup and mustard.
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