Korean Corn Dog

INGREDIENTS

• 2 Hot Dog Sausage
• 200g Mozzarella Cheese
• 200g Plain Flour
• 60g Cornstarch
• 40g Sugar
• 8g Baking Powder
• 4g Salt
• 2 Egg
• 180ml Milk
• 120g Breadcrumb
• 60ml Cooking Oil
• 60g Ketchup
• 20g Mustard

STEPS

1. 1

   Cut the hot dog sausage into two equal pieces. Cut the mozzarella cheese into two thick sticks. Thread one sausage piece and one cheese stick onto each wooden skewer, keeping the filling compact. Chill the skewers for 10 minutes so they are easier to coat.

   ⏱ 10 min

2. 2

   Whisk 2 eggs (beaten) with 180ml of milk until combined. In a separate bowl, mix 200g of plain flour, 60g of cornstarch, 40g of sugar, 8g of baking powder and 4g of salt. Stir the wet mixture into the dry mixture until a thick, smooth batter forms. Transfer the batter to a tall glass.

3. 3

   Pour 60ml of cooking oil into a deep, heavy pan to a depth of at least 5 cm and heat to 175°C. Prepare 120g of breadcrumb in a shallow dish. Dip each chilled skewer into the batter, turning to coat completely, then roll it in the breadcrumb until covered.

4. 4

   Carefully lower the coated skewers into the hot oil and fry for 5 to 6 minutes, turning regularly, until the coating is crisp and deep golden brown and the cheese is melted. Fry in batches so the oil stays hot. Drain on a rack or paper towel.

   ⏱ 5 min

5. 5

   Serve immediately with 60g of ketchup and 20g of mustard for dipping. Allow the filling to cool briefly before eating.

   ⏱ 2 min