Korean Corn Dogs
Ingredients
1 3/4 cups (210 g.) all purpose flour
2 Tbsp. granulated sugar, plus more for sprinkling
1 (1/4-oz.) package instant yeast
1/2 tsp. kosher salt
1 cup water
Vegetable oil, for frying (3 to 4 cups)
4 beef hot dogs (dried)
4 cheese sticks (optional)
1 1/2 cups panko bread crumbs
flour, cornstarch or potato starch for dredging hot dogs
2 cups chopped frozen fries, crumbled ramen, and/or crushed cornflakes (optional)
Ketchup and yellow mustard, for topping
Directions
- 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.
- 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 inches. Heat over medium-high heat until thermometer registers 325º or use a deep fryer.
- 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, flour dredge and any desired toppings on 2 separate plates.
- Coat hot dogs in flour, then batter 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.
- 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.
- Sprinkle dogs with granulated sugar on all sides, then drizzle with ketchup and mustard.
Notes
- recipe from Delish