Pairs well with Korean Style Corn Dogs
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Korean Style Corn Dogs
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A twist on the traditional corn dog, these Korean style corn dogs are made without cornmeal and offer a variety of flavors including classic, cheese, and potato.
00:15:00 total
Serves 6
medium
Snack
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Ingredients
- flour - 1 1/4 cups (all-purpose)
- sugar - 2 tablespoons
- salt - 1/2 teaspoon
- instant yeast - 1 teaspoon
- egg - 1
- warm water - 100 milliliters
- hot dogs - watch the video to see (or veggie dogs, memory foam hot dogs, etc.)
- mozzarella cheese - watch the video to see (rectangular prism shape for cheese dog)
- potatoes - watch the video to see (frozen hashbrowns or parboiled, for potato dog)
- breadcrumbs - watch the video to see (artisan Italian style, from Puglia region)
Instructions
- Prepare the Batter: Mix flour, sugar, salt, and instant yeast. Add an egg and warm water, then wangjangle until the mixture is well combined and your wrist is angry.
- Let the Batter Rise: Cover the batter and let it sit for half an hour to rise.
- Prepare the Dogs: Dry off the hot dogs or cheese sticks thoroughly for better batter adherence. Mount them on spears, such as chopsticks.
- Coat the Dogs: Dip the prepared dogs in the batter, then roll them in the breadcrumbs for a good coating.
- Fry the Corn Dogs: Deep fry the coated dogs for 3 minutes until golden brown. Let them cool for a few minutes on a wire rack.
- Prepare the Potato Dog: For the potato dog, cover the batter-dipped dog with frozen hashbrowns or parboiled potatoes, then roll in breadcrumbs before frying for 3 minutes or a bit longer.
