Korean Corn Dogs
Makes 6 corn dogs
- 140g bread flour
- 50g Asian rice flour (not glutinous, not western rice flour)
- 2 Tbsp white sugar
- 1 tsp sea salt
- 4g instant dry yeast
- 100ml warm milk
- 1 large egg, room temperature
- 4 hot dogs, cut into 4cm long pieces
- 250g mozzarella cheese, cut into 4cm long pieces
- 10 wooden skewers or chopsticks
- 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.
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