Potato Studded Korean Corn Dogs
- 185 g Flour
- 25 g Sugar
- 11 g Kosher Salt
- 10 g Baking Soda
- 125 ml Milk
- 1 ea. Egg
- 6 ea. Hot Dogs or similar-sized Mozzarella Sticks
- 6 ea. Wooden Sticks
- 1 batch Hot Dog Batter
- 2 ea. Russet Potatoes, large, peeled and diced, about 1⁄4 - 1⁄2 -inch cubes
- 240 g Panko
- Flavorless Oil, as needed
- Sugar and Kosher Salt, as needed
- Chili sauce, Aioli, Ketchup or other condiment, as desired.
Combine dry ingredients; set aside. Whisk together milk and egg and mix into dry ingredients. Batter will be thick.
Pour the batter into a rectangular pan. This will make it easier to coat the entire hot dog at once. In a separate pan, add panko and another for other coating ingredients, if any.
Heat oil to 350°F. Pat dry hot dogs or cheese and skewer with sticks, about half the length of the dog but leaving enough stick to easily handle and eat from. Quickly roll in the potato and then the panko, using the breadcrumbs to help form a uniform cylinder shape. Tip: loosely scatter potatoes on a sheet pan to roll to help space out potatoes.
Fry in oil for 3 to 4 minutes per side until golden brown; drain. While still hot, sprinkle with sugar and salt. Garnish with sauces. Makes 6 dogs.
If desired, butterfly the bottom of the hot dog by 1⁄4 in. and do not cover with batter.
From Food Fanatics® Magazine.