KOREAN CORN DOG

• 250 g all-purpose flour
• 2 tbsp sugar
• 1 tsp salt
• 1 tsp instant yeast
• 1 egg
• 200 ml warm milk
• 50 ml water
• 4 mozzarella cheese sticks (or hot dogs)
• 4 wooden skewers
• 1 cup breadcrumbs (panko)
• 1 cup diced potatoes (small cubes)
• Oil for frying
• Ketchup (optional)
• Mustard (optional)

1. 1

   In a large bowl, mix flour, sugar, salt, and instant yeast.

2. 2

   Add egg, warm milk, and water. Stir until smooth and cover. Let it rest for 30-40 minutes until the batter becomes bubbly.

3. 3

   Insert a skewer into the mozzarella stick (or hot dog).

4. 4

   Dip the skewer stick into the batter, making sure it's fully coated.

5. 5

   Roll it in diced potatoes, gently pressing to make them stick.

6. 6

   Then roll it in breadcrumbs, pressing lightly to coat evenly.

7. 7

   Heat oil to 170-180°C (340-356°F). Fry the corn dogs until golden brown and crispy (3-4 minutes).

8. 8

   Drain on a wire rack or paper towel.

9. 9

   Drizzle with ketchup and mustard. Enjoy while hot and cheesy!

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