Korean Corn Dogs Ingredients Batter1 cup warm water (abt 40 deg C)1 tsp active or instant dry yeast2 cups AP flour1 tbsp granulated sugar1/2 tsp saltKorean Corn Dogs4 hotdogs (cut in half)1 cup mozzarella (cut into cubes of similar size to the hotdogs)panko, ramen pieces or parboiled cubed potato (for coating)oil (for frying) Steps Sprinkle yeast over warm water, stir & set aside for 5 mins.In a shallow pan, combine flour, sugar & salt, then pour in yeast mixture.Stir batter until no more dry flour is visible, cover & set aside in a warm area for 1 hr or until it doubles in size.To start frying, heat oil in a small pot on medium high till it reaches 180 deg C.Assemble hotdog pieces & mozzarella cubes onto the skewers, dip into the yeast batter & turn it around in one direction until evenly coated.Place battered corn dog on panko, ramen or cubed potatoes, coat evenly & carefully place into the hot oil & fry for abt 5 mins, or until golden brown & crispy.Remove corn dog from oil, let it cool on a wire rack & repeat battering & frying process for the rest.Drizzle with condiment of choice & enjoy! Source : www.instagram.com
