Ingredients
Main - Korean Sausage Corn Dogs
Batter:
Directions
Combine flour, sugar, instant yeast, salt, and water in a large pan long enough for the corn dog skewers to roll around in. Mix with a spoon until everything is well incorporated
Cover the bowl and let the batter rise for an hour in a warm spot until it doubles in volume
Soak the skewers in cold water until ready to use so they don’t break when deep-fried
Cut the sausage in half and slice the cheese into similar-sized pieces. Skewer the sausage and cheese on sticks, sausage on the bottom and cheese on the top
Cut frozen French fries into small pieces and add to a pan. Put panko crumbs in another pan and set aside
Dip the sausage and cheese skewers into the batter. Roll with a twist as you lift, ensuring even coating. Use fingers to smooth, if needed
Roll the battered skewer in the potatoes, then roll into the panko breadcrumbs. Use your hands to firmly press everything together. Make sure to cover the cheese with plenty of panko breadcrumbs so that the cheese won't ooze out
Carefully drop the skewered sausage into oil at 350 ̊F and fry for about 3-4 minutes, rolling it around to fry evenly, until golden brown and crispy. Remove from the oil and let it rest on a cooling rack. Drizzle with ketchup and mustard, if desired. Serve immediately. Optional: For an octopus-shaped corn dog, cut the bottom 1- inch of the hot dog in a crisscross pattern. If using cheese slices, wrap the cheese around the hot dog and squeeze tightly to secure. Pro Tip: Fry 1-2 skewers at a time to ensure that the oil temperature stays consistent.
