These Korean corn dogs are half and half hotdog and mozzarella and battered in a fluffy, almost donut-like breading. Rolled in potato cubes and panko, this Korean french fry corn dog is the ultimate corn dog, all in one!
Sprinkle the active dry yeast over the warm water. Give the mixture a stir and set it aside for a few minutes to let the yeast dissolve.
In a shallow pan (or something like a pie dish or Pyrex container), mix together the flour, sugar, and salt. Once the yeast has completely dissolved into the water, pour the mixture into the flour mix. Stir the batter together until no more dry flour is visible. Cover the pan with plastic wrap or a lid and let the dough proof in a warm area for about 45 minutes or until doubled.
For the potato:
Bring a pot of water to a boil. Once the water is boiling, add the potatoes and boil for about 3 to 7 minutes, depending on the size of the potatoes. The potatoes need to be cooked about ¾ of the way. After the potatoes are par cooked, drain them and let them dry in one layer on some paper towel or clean towel. Set aside until needed.*You can also salt the water to season the potato if you'd like. Just add enough salt to make the water tasty "seasoned" (roughly 1 cup water to ¼ to ⅛ teaspoon salt)*
For the french fry corn dog:
Cut the mozzarella block into 8 pieces, each around 2½ inches long and around the same widths as the hotdogs. Assemble the hotdog and mozzarella cheese onto skewers or disposable chopsticks. The hotdog should be the bottom half while the cheese is on the top half.*Feel free to assemble your skewers ahead of time and keep it refrigerated until needed. We highly recommend keeping the cheese cold for easy battering and frying. You could also make this corn dog with only the hotdogs and omit the cheese.*
In another pot large enough to accommodate an entire corn dog, add about 2 ½ inches of oil and preheat the oil to 350°F.*You can also use a fryer if you'd like. Also preheat the fryer to 350°F.*
While the oil is heating up, batter the corn dogs. Dip the tip of the skewered cheese and corn dog into the batter and start turning the skewer in one direction until the entire skewer is evenly covered with the dough. Make sure it is not too thick of a layer.*Tip: Use a pair of scissors to help pull the dough around the skewer and snip off excess. Refer to the post for some picture reference.*
Immediately, roll the battered cheese corn dog in the par boiled potato then right into the panko. Gently pack the panko around the corn dog with your hands to cover all the still exposed dough that the potatoes did not cover. Carefully place the corn dog into the hot oil and fry it for about 5 minutes, or until it turns a nice golden brown color.*We recommend battering and frying only one or two corn dog at a time until you get comfortable with the process. If you batter all of the corn dogs at one time, it is very likely that the batter will fall off the corn dog or become very thick on one side and thin on the other.*
Remove the corn dog from the oil and let it cool for a few minutes on either a cooling rack or paper towels. Repeat the battering and frying process until the remaining corn dogs are complete.
Enjoy the cheesy corn dogs while they're hot with or without some ketchup and yellow mustard!
* Check out the post above for extra tips and picture references for making these Korean cheese corn dogs.**Also, try the Korean french fry corn dogs with some cinnamon sugar! It tastes surprisingly amazing. To add cinnamon sugar to your Korean corn dogs:- Mix together 1 part cinnamon to 4 parts regular granulated sugar. - After the french fry corn dogs come out of the fryer, let it sit for about 5-10 seconds to cool down and to drain some oil. - Roll the corn dogs in the cinnamon sugar mix or sprinkle the cinnamon sugar. Enjoy!