Korean Corn Dog (French Fry Toppings) Much Butter Corn dogs

HOW TO MAKE Korean Style French Fries Corn Dog. Peel potato and slice into cubes. Boil about 10 cups of water and cook potatoes for 15. In a small bowl, microwave water until warm to the touch. Add in the sugar and mix until sugar is dissolved. Add the yeast and let sit until it's bubbly. Mix the flour and salt in a rectangular shape.

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When all potatoes have been fried, increase oil temperature to 375°F. 6. Just before serving, fry potatoes a second time, working in batches, until golden brown, about 2 to 4 minutes. 7. Return.

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Pat the hot dogs dry and put the sticks in the hot dogs. In a bowl mix the cornmeal, flour, sugar, baking powder and salt together. In a separate container mix the milk and vinegar together, let stand for 1 minute. Whisk in the egg. Add the milk mixture to the cornmeal and combine.

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This Korean Corn Dog recipe is made of sausages on a stick coated in yeasted batter with french-fry bits and breadcrumbs. Deep-fried until gorgeously golden and super crispy then drizzledwith sugar, ketchup, and mustard for a sweet, tangy, and savory finish. Prep Time: 10 mins. Cook Time: 20 mins. Total Time: 30 mins.

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Skewer the sausages and mozzarella cheese. Cut the french fries into a square shape, then place them into a bowl. After 1 hour, coat the sausage and mozzarella cheese with the dough, not too thick. Take the excess dough with your wet hand. Stick the potatoes into the dough. Sprinkle the breadcrumbs between the gaps.

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9. Carefully place the Korean corn dog into the hot oil and fry until it turns golden brown, about 5 minutes. Remove the corn dog from the oil and let it cool on wire rack or paper towel for a couple of minutes before enjoying. Repeat with the battering and frying process with the remaining corn dogs.

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Fill the deep fryer with vegetable oil and heat to 375 degrees. In a large bowl, add 1 cup of flour, cornmeal, sugar, baking powder, baking soda, and salt, and mix until well combined. Add in the wet ingredients (milk, egg, and optional honey) and stir well until smooth and well blended. Set aside.

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Place a 3 1/2 quart heavy bottomed pot over medium heat and pour in emough oil to come no further that 1/3 of the way up the side of the pot. Start making your batter by combining the seasoned flour with the flour, cornmeal, sugar, salt and baking powder and soda. Add the egg and milk and whisk to combine.

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Cut the potatoes into small cubes (you will need 2 medium potatoes to coat 4 corn dogs). Put them in a medium-sized bowl and soak them in water for 5 minutes. Drain the water and set aside. Put a quart of water into a pot and bring it to a boil. Add the potatoes and leave them in for 2 minutes to blanch.

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Make batter. In a shallow bowl long enough for the corn dog skewers to roll around in a twisting motion, mix the batter ingredients. Cover the bowl and let the batter rise in a warm place until it doubles in volume, which should take about 1 hour. Step 2. Coat the filling with batter.

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Make some with cheese as well. Carefully skewer them and set aside. Prepare potatoes for the french fry style corn dog. Peel and cut the potatoes in tiny squares. Bring a pot of water to boil and add the potatoes. Let the potatoes boil for 3 minutes. Drain the water and add cornstarch.

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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.

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Place a wooden chopstick in the oil and check for bubbles at the end of the chopstick. If there are bubbles, your oil is ready for deep frying. Deep fry corn dogs 2 at a time for 3-4 minutes on each side until golden brown. Between batches, skim out any browned bits or potatoes in the hot oil.

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Cook the coated corn dogs until golden and crispy while avoiding to overcrowd them. Carefully remove from the pan using a pair of tongs or a slotted spoon. Set them aside to drain on a wire rack. Sprinkle the fried corn dog with sugar and drizzled with a squirt of ketchup, mustard, or both.

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Air fry the Korean hot dogs for 10 - 13 minutes at 350ºF (177ºC). Add a liner to your air fryer basket, first. Then, transfer the prepared corn dogs into the air fryer basket. The corn dogs mustn't touch each other. So, depending on your air fryer, the maximum amount could be two per batch.

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STEP 5: Fry corn dogs in 350°F oil for 2-3 minutes on each side until golden brown. Transfer to a wire rack to drain excess oil. Serve hot with ketchup, mustard, or mayo. Note: If corn dogs begin to leak, remove them immediately and finish cooking in a 375°F oven for 2-5 minutes until the inside is cooked.