Korean Corn Dogs

Name: Korean Corn Dogs
Total time: 30
Yield: 12
Ingredients: canola oil, for frying; kosher salt, for boiling; 1 ½ lb russet potato, peeled and cut into 1/4 in (6mm); 2 tablespoons all purpose flour; 2 cups all purpose flour; 3 tablespoons granulated sugar; 1 tablespoon baking powder; ½ teaspoon kosher salt; 1 cup whole milk, plus 3 tablespoons; 1 large egg, beaten; 6 all-beef hot dogs, halved crosswise; 2 shredded low moisture mozzarella cheeses, 8 ounce (225 g) blocks; 2 cups panko breadcrumbs; 2 cups korean rice puffs; ¼ cup granulated sugar, for sprinkling; yellow mustard; 12 wooden skewers

Recipe by Tikeyah Whittle from tasty.co

Snacks 30 Mins.

Ingredients

12 servings

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canola oil, for frying
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kosher salt, for boiling
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1 ½ lb russet potato, peeled and cut into 1/4 in (6mm)
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2 tablespoons all purpose flour
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2 cups all purpose flour
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3 tablespoons granulated sugar
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1 tablespoon baking powder
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½ teaspoon kosher salt
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1 cup whole milk, plus 3 tablespoons

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1 large egg, beaten
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6 all-beef hot dogs, halved crosswise
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2 shredded low moisture mozzarella cheeses, 8 ounce (225 g) blocks
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2 cups panko breadcrumbs
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2 cups korean rice puffs
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¼ cup granulated sugar, for sprinkling
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yellow mustard
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12 wooden skewers

Instructions

Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15–20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
Place the coated dogs in the hot oil, 2–3 at a time, and fry for 2–3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
To serve, drizzle ketchup and mustard over the corn dogs.
Enjoy!