Korean Corn Dogs

Ingredients

120g panko breadcrumbs
145g potato, cut into dice sized pieces, coat with 1Tbsp corn starch (or use chopped up frozen French fries)
1 package instant ramen noodles, crushed
Sugar, if you like
Ketchup, if you like
Mustard, if you like
Mayonnaise, if you like
Sriracha, if you like
Curry powder, if you like

In a large bowl, whisk together the flours, sugar, and salt.
In a small bowl whisk together the dry yeast and warm milk, and set aside for five minutes or until starts bubbling.
Whisk in the egg and then tip into the dry ingredients. Mix well with a spatula until incorporated fully. The dough should be sticky and thick. If too dry, add a splash more milk.
Place the cheese and the hot dogs on a skewer with the cheese on the top end. Dip the skewers into the batter and coat them evenly, removing any excess. (If you have a wide tall glass, tip the dough into it, and then dip the skewers into the batter, it is much easier)
Roll the battered skewers in panko or potato, or instant noodles.
Heat up a large pot of oil to 165C / 330F, using a thermometer. Fry the skewers until puffed and golden brown. Cook about 3-4 minutes, turning as necessary. Remove from oil and place on a rack to allow any excess oil to drip off.
Drizzle sugar, ketchup, mustard, etc. as you like and serve immediately.