Korean Corn Dogs

Ingredients

• Batter
• 1 cup warm water (abt 40 deg C)
• 1 tsp active or instant dry yeast
• 2 cups AP flour
• 1 tbsp granulated sugar
• 1/2 tsp salt
• Korean Corn Dogs
• 4 hotdogs (cut in half)
• 1 cup mozzarella (cut into cubes of similar size to the hotdogs)
• panko, ramen pieces or parboiled cubed potato (for coating)
• oil (for frying)

Instructions

1. 1

   --- Steps ---

2. 2

   Sprinkle yeast over warm water, stir & set aside for 5 mins.

3. 3

   In a shallow pan, combine flour, sugar & salt, then pour in yeast mixture.

4. 4

   Stir batter until no more dry flour is visible, cover & set aside in a warm area for 1 hr or until it doubles in size.

5. 5

   To start frying, heat oil in a small pot on medium high till it reaches 180 deg C.

6. 6

   Assemble hotdog pieces & mozzarella cubes onto the skewers, dip into the yeast batter & turn it around in one direction until evenly coated.

7. 7

   Place battered corn dog on panko, ramen or cubed potatoes, coat evenly & carefully place into the hot oil & fry for abt 5 mins, or until golden brown & crispy.

8. 8

   Remove corn dog from oil, let it cool on a wire rack & repeat battering & frying process for the rest.

9. 9

   Drizzle with condiment of choice & enjoy!