Korean Corn Dog

Name: Korean Corn Dog
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 12 corn dogs
Cuisine: Asia, Korean
Ingredients: 3 cups cubed peeled potatoes (1/4-inch cubes); 1 tablespoon sugar; 2 teaspoons active dry yeast; 1 cup warm water (110° to 115°); 1-3/4 cups all-purpose flour; 1/2 teaspoon salt; 2 cups panko bread crumbs; 12 wooden skewers; 6 hot dogs; 1 pound part-skim mozzarella cheese, chopped into 2-in. logs; 2 tablespoons cornstarch; Oil for deep-fat frying; Ketchup, mustard or sugar, optional

Total Time Prep: 45 min. + rising Cook: 10 min./batch

Yield 12 corn dogs

Test Kitchen Approved

A Korean corn dog is like a mashup of an American corndog and fried cheese, with a crunchy panko crust. Top these treats with sugar, ketchup and mustard.

Ingredients

3 cups cubed peeled potatoes (1/4-inch cubes)
1 tablespoon sugar
2 teaspoons active dry yeast
1 cup warm water (110° to 115°)
1-3/4 cups all-purpose flour
1/2 teaspoon salt
2 cups panko bread crumbs
12 wooden skewers
6 hot dogs
1 pound part-skim mozzarella cheese, chopped into 2-in. logs
2 tablespoons cornstarch
Oil for deep-fat frying
Ketchup, mustard or sugar, optional

Directions

Bring a small saucepan of water to a boil. Add potatoes and cook 3-4 minutes or until slightly tender; drain. Set aside.
In a large bowl, combine the sugar, yeast and warm water. Let sit 5-10 minutes, or until bubbling. Whisk in the flour and salt until combined. Let sit 45 minutes.
Cut hot dogs in half widthwise. Thread one piece of hot dog and cheese each onto skewers; set aside.
In an electric skillet or deep-fat fryer, heat oil to 375°. Toss cooked potatoes in corn starch; place in a shallow bowl in an even layer. Place panko bread crumbs in a separate shallow bowl.
Roll each hot dog and cheese skewer into the batter, covering all sides (mixture will be very thick). Press into cubed potatoes, then dip into the bread crumbs, coating all sides. Fry, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
Serve with ketchup, mustard or a dusting of sugar.

Nutrition Facts

1 corn dog: 384 calories, 21g fat (8g saturated fat), 37mg cholesterol, 612mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 16g protein.

Savory hot dogs and ooey-gooey mozzarella cheese are dipped in a thick, sweet batter, then covered in diced potatoes and crunchy panko bread crumbs to make these Korean corn dogs. After frying, you'll have a crispy midday snack ready to be devoured. —Julie Andrews, Rockford, Michigan

Recipe Creator