Korean Corn Dog
Korean corn dogs are just like the corn dogs you know and love, but with some extra-special topping and filling ugprades.
Ingredients
- 1.75 cupAll Purpose Flour, 210 g.
- 2 tbspGranulated Sugar, for sprinkling plus more
- 1 packageinstant yeast, 1/4-oz.
- 0.5 tspKosher Salt
- 1 cupWater
- Vegetable oil, (3 to 4 cups), for frying
- 4beef hot dogs
- 4cheese sticks ( ), optional
- 1.5 cupPanko Breadcrumbs
- 2 cupfrozen fries, ramen, and/or crushed cornflakes ( ), chopped crumbled optional
- Ketchup and yellow mustard, for topping
Instructions
- 1
In a large bowl, whisk flour, granulated sugar, yeast, and salt until fully combined. Fold in water until a sticky, stiff batter forms. Cover bowl with plastic wrap and place in a warm place to proof until doubled in size, about 1 hour.
- 2
Into a large Dutch oven or deep cast-iron skillet fitted with a deep-fry or instant-read thermometer, pour oil to a depth of 2". Heat over medium-high heat until thermometer registers 325º.
- 3
Thread hot dogs on 4 skewers or chopsticks. (If you’re making cheese dogs, slice cheese sticks and hot dogs in half. Thread one hot dog half, then one cheese half onto skewers.) Place panko and any desired toppings on 2 separate plates.
- 4
Coat hot dogs in flour mixture, slowly spinning skewer and, using wet fingers, making sure entire dog is covered in batter. Roll dogs in desired toppings, then in panko, sprinkling with more if needed.
- 5
Immediately fry coated hot dog, turning occasionally, until deeply golden brown, 3 to 4 minutes. Transfer fried dog to a paper towel-lined plate. Repeat with remaining ingredients.
- 6
Sprinkle dogs with granulated sugar on all sides, then drizzle with ketchup and mustard.<br>