Korean Corn Dogs
A rested yeast batter is the Korean street-vendor secret: it puffs around the cheese instead of turning into a thin, greasy coating, and it works beautifully in a home pot. I roll the skewered dogs…
Ingredients
- 1 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon fine salt
- 1 cup warm water
- 8 sticks mozzarella string cheese
- 2 medium russet potatoes
- 1 1/2 cup panko breadcrumbs
- 6 cups neutral frying oil
- 1/2 cup ketchup
Instructions
- Whisk the flour, sugar, yeast, and salt in a tall bowl. Stir in the warm water until a thick, sticky batter forms, then cover and rest it in a warm spot for 45 minutes, until slightly risen and stretchy.
- Peel the potatoes and cut them into 1/4-inch cubes. Pat them very dry with a clean towel, then toss them with the panko in a shallow dish. Dry potatoes cling better and give the coating a sharper crunch.
- Thread each mozzarella stick onto a wooden skewer, leaving enough handle to hold it. Keep the skewers chilled while the batter finishes resting; cold cheese is less likely to escape during frying.
- Pour the batter into a tall glass. Dip one cheese skewer straight down, turning it until completely covered in a thick layer. Immediately press and roll it through the potato-panko mixture so the pieces adhere all around.
- Heat the oil in a heavy pot to 350°F. Fry two or three corn dogs at a time for 3 to 4 minutes, turning with tongs, until deeply golden and puffed. Keep the temperature between 340°F and 360°F so the batter cooks before the cheese bursts.
- Lift the corn dogs onto a wire rack set over a sheet pan, not paper towels, so the bottoms stay crisp. Repeat with the remaining skewers, letting the oil return to temperature between batches.
- Drizzle or zigzag each corn dog with ketchup and serve immediately, street-stall style, while the coating crackles and the mozzarella is still stretchy.
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