Korean Corndogs by pollypocketsy

Korean Corndogs

pollypocketsy

Prep

1 hr 40 min

Cook

12 min

6 servings

US

original

metric

Picture for Korean Corndogs

6 servings

US

original

metric

Ingredients

1 eggs

25 gram sugar

1 tbsp yeast

150 gram flour

50 gram white rice flour

¾ tsp salt

2 potato

1 ramen noodle

3 hot dogs

100 gram fresh mozzarella

100 mL water

1 tbsp corn starch

1 cup panko bread crumbs

400 mL vegetable oil

Directions

Step 1

Whisk egg and sugar together then add the yeast and salt

1 eggs

25 gram sugar

1 tbsp yeast

¾ tsp salt

Step 2

Add the flour and rice flour and mix 100 ml lukewarm water until a soft dough forms

150 gram flour

50 gram white rice flour

100 mL water

Step 3

Cover the dough with cling wrap or a damp tea towel and let rise 1 1/2 hours

Step 4

Peel and dice small 2 potatoes then cook in salted boiling water for 2-3 minutes and strain

2 potato

Step 5

toss the potatoes into a bowl and coat in cornstarch

1 tbsp corn starch

Step 6

Break a packet of ramen noodles and put in a second bowl then add breadcrumbs to the third bowl

1 ramen noodle

1 cup panko bread crumbs

Step 7

Cut the hotdogs in half then cube the cheese and put sausage and cheese on the skewers . I use chopsticks when i cant find skewers and they are sturdy too .

3 hot dogs

100 gram fresh mozzarella

Step 8

Heat oil in a pan to 350 f then dip the cheese dog in the dough pulling and rolling to cover in the batter

400 mL vegetable oil

Step 9

Dip in the breadcrumbs ramen and potatoes then add extra breadcrumbs and fry until golden and crispy

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