Korean Corn Dogs

Recipe from schoolofwok.co.uk/tips-and-recipes/korean-corn-dogs

2 tablespoons granulated sugar

1 teaspoon fine sea salt

1 teaspoon baking powder

2 cups all-purpose flour

1 egg

1 cup milk

2 jumbo Frankfurter sausages (cut in half)

2 cups panko breadcrumbs

4 cheddar cheese blocks

For serving:

Mustard, Mayonnaise or ketchup

To make the batter, in a mixing bowl, pour all the batter ingredients and mix well with a whisk until a smooth thick batter is formed. Transfer the batter into a tall glass and set aside

Skewer the sausages with the cheese.

Once the skewers are ready, dip them into the batter followed by the panko breadcrumbs.

Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil. Carefully cook the battered sausage in the oil for 4-6 minutes or until golden brown. Drain the excess oil on a kitchen towel.

Korean Corn Dogs

About The Author

Michelle Bernstein