Ingredients
For the Batter
- 2 2/3 cups all-purpose flour
- 1.5 cups warm water
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 3/4 teaspoon salt
For the Corn Dogs & Coating
- 6 beef franks
- 6-12 slices mozzarella or pepper jack cheese
- 1 large russet potato, finely diced
- 3 tablespoons cornstarch
- 3/4 cup panko bread crumbs
- Neutral oil, for frying
For Serving
- Sugar, for dusting
- Ketchup
- Mustard
First, Make the Batter and Prep the Skewers
In a large, shallow container, activate the yeast by combining it with the warm water and sugar. Let it sit for a few minutes until it becomes slightly foamy.
Mix in the flour and salt until a smooth, thick, and sticky batter forms. Cover the container and let the batter rise in a warm spot for about 1 hour, or until it has doubled in size. For an even better texture, you can let it rise overnight in the refrigerator.
While the batter rises, skewer the hot dogs on wooden chopsticks. Wrap each hot dog with 1-2 slices of cheese, placing the seam-side down on a tray. Freeze for 20-30 minutes to help the cheese hold its shape.
Next, Prep the Potato Coating
The key to getting the potato pieces to stick is to par-cook them. Place the finely diced potato in a pot of salted water and boil for ~3-4 minutes. The pieces should be slightly tender but not mushy.
Drain the potatoes and immediately rinse them in an ice bath to stop the cooking. Dry them completely with paper towels, then toss them with the cornstarch until well-coated.
Finally, Assemble and Fry the Corn Dogs
Heat about 2-3 inches of neutral oil in a large, heavy-bottomed pot to 350F.
Dip a partially frozen, cheese-wrapped hot dog skewer into the risen batter, using a twisting motion to coat it evenly. The batter should be thick but not overly so.
Immediately roll the battered skewer in the cornstarch-coated potatoes, then press it into the panko bread crumbs, using your hands to firmly adhere the coating on all sides.
Carefully lower the corn dog into the hot oil. Fry for about 5 minutes, turning occasionally, until it is a deep golden brown and the potato pieces are crispy.
Remove the corn dog to a wire rack to drain. Immediately sprinkle it generously with sugar. Serve hot with ketchup and mustard.
Korean Corn Dogs (Gamja Hotdog)
Ingredients
For the Batter
- 2 2/3 cups all-purpose flour
- 1.5 cups warm water
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 3/4 teaspoon salt
For the Corn Dogs & Coating
- 6 beef franks
- 6-12 slices mozzarella or pepper jack cheese
- 1 large russet potato finely diced
- 3 tablespoons cornstarch
- 3/4 cup panko bread crumbs
- Neutral oil for frying
For Serving
- Sugar for dusting
- Ketchup
- Mustard
Instructions
- Combine warm water, sugar, and yeast in large container. Let foam 5 minutes.
- Mix in flour and salt until smooth. Cover and let rise 1 hour until doubled.
- Skewer hot dogs with chopsticks. Wrap each with cheese. Freeze 30 minutes.
- Boil diced potato 3-4 minutes until slightly tender. Ice bath to cool. Dry thoroughly.
- Toss cooled potatoes with cornstarch.
- Heat oil to 350F in large pot.
- Dip frozen dog in batter, coating evenly.
- Roll in potato mixture, then press into panko.
- Fry 5 minutes until golden brown, turning occasionally.
- Drain on wire rack. Sprinkle with sugar immediately.
- Serve hot with ketchup and mustard.
