Korean Cheese Corn Dogs

From a YouTube video Watch the original

Ingredients

• Low moisture mozzarella blocks
• Russet potatoes
• Flour
• Instant yeast
• Lukewarm water
• Sugar
• Kosher salt
• Cornstarch
• Panko breadcrumbs
• Hot dogs
• Ketchup
• Mustard
• Oil for frying

Instructions

1. Cut low moisture mozzarella blocks into sticks and set aside.
2. Cut russet potatoes into tiny cubes, boil for 5 minutes, drain, and coat with cornstarch.
3. Mix flour, instant yeast, lukewarm water, sugar, and kosher salt in a bowl. Cover and let it proof in the fridge for an hour.
4. Skewer hot dogs and cheese sticks. Dip in batter, roll in panko, and fry at 350 degrees until golden brown.
5. Optionally, coat fried corn dogs in sugar for a sweet touch.
6. Garnish some corn dogs with ketchup and mustard for a classic touch.
7. Enjoy the crunchy and cheesy Korean-style corn dogs.

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