Korean Corn Dog

Ingredients

• 4 hotdogs

• 8 slices of cheese (mozzarella or pepperjack, but any works)

• 1 russet potato

• 2 Tbsp cornstarch

• 1½ tsp salt, divided

• Neutral oil for frying

  Batter

• 1 cup warm water (about 100°F)

• 1 ¾ cup all purpose flour

• ¼ cup glutinous rice flour (substitute more all purpose or rice flour)

• 2 Tbsp sugar

• ½ tsp salt

• 2 tsp active dry yeast

Directions

1. In a mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until the yeast is foamy.

2. Add the flour, glutinous rice flour, and ½ tsp salt to the yeast mixture. Mix until well combined. The batter should be thick with no lumps. Let this rest on your counter for an hour to double in size, or let this sit in your fridge overnight.

3. Skewer the hotdogs (or substitute). Wrap 1-2 cheese slices around the hotdogs. Let rest in the freezer about 20 minutes.

4. Cut the potato into a small dice (the smaller, the crispier!). Let the potatoes sit in water about 5-10 minutes. Strain and add to boiling water with 1 tsp salt. Strain, rinse with cold water, pat dry, and toss in 1 Tbsp cornstarch.

5. Pour the panko into a dish next to the potatoes. Sprinkle with salt.

6. Spread the cornstarch on a plate. Roll each skewer in the cornstarch, shaking off any excess, to help the batter stick.

7. Dip each skewer into the batter, ensuring they are fully coated, rotating the stick to coat it. Move the stick to the potatoes, and use your hands to press them in. Then, move the skewer to the panko and coat.

8. Move the skewers into hot oil and let fry 3-5 minute or until crispy. Place the skewers onto a plate lined with paper towels and sprinkle with salt and sugar, if using.

   Serve with your favorite condiments, like mustard!