KOREAN CHEESE CORN DOGS

For the Toppings

Begin by prepping the mozzarella and potatoes.

Slice the mozzarella into hot-dog sized sticks.

Cut the potatoes into small cubes.

Then, bring a medium pot of heavily salted water to a boil and add the potatoes, par-cooking for about 3-5 minutes.

Meanwhile, prep a baking sheet lined with paper towels.

Transfer the potatoes to the prepped baking sheet to drain moisture and allow them to fully dry and cool.

Once the potatoes are dry and cool, toss in corn starch, using a fine mesh sieve to shake off the excess.

Set aside.

For the Batter

While the potatoes are cooling, make the batter.

In a large rectangular container like a casserole dish, combine the flour and yeast. Whisk to fully combine.

Then, combine the water, sugar, and salt to a large spouted measuring cup and whisk well to fully dissolve the sugar and salt.

Transfer the dry ingredients to a large mixing bowl, then add the water mixture and mix well with a wooden spoon.

Cover with plastic wrap and refrigerate for around an hour or so proofing.

For the Hot Dogs and Cheese

While the batter is proofing, assemble the hot dogs and cheese dogs.

Skewer a variety of hot dogs, mozzarella sticks, and half mozzarella-half hot dogs.

For the Assembly

Prepare wire cooling racks set inside baking sheets and layered with paper towels for draining.

Prepare dredging stations in the wide, shallow bowls. 1 with the Panko bread crumbs and 1 with potato cubes.

Prepare a separate shallow bowl with granulated sugar. Set aside.

Remove the batter from the fridge (it should be sticky and elastic)

Preheat a large, heavy bottomed pot with 5-6 inches of oil to 350°F.

Dip the skewered hot dogs, cheese-dogs, and hot-cheese dogs into the batter and use a twisting and pulling motion to evenly wrap it around the skewer. You may need to use your fingers to keep the dogs on the skewers.

Then, coat each corn dog in a thick and even layer of Panko bread crumbs.

Continue this battering process with each of the skewered hot dogs and mozzarella sticks, alternately coating with potato cubes and a layer of Panko bread crumbs, at your preference.

Fry each skewered dog in the preheated oil for about 2-3 minutes until everything is golden brown.

Immediately after frying, set the corn dogs on the prepared baking sheets to drain.

At your preference, roll the fried corn dogs in a light dusting of granulated sugar.

Serve hot with an optional drizzling of ketchup and mustard.