Korean Corn Dogs with Dragon Mature Cheddar by Kacie Morgan
Step by Step
RECIPE INGREDIENTS
- Dragon Mature Welsh Cheddar
- Active dried yeast
- White sugar
- Warm water
- Plain or ‘all-purpose’ flour
- Salt
- Frankfurter
- Frozen French fries
- Cornflour
- Panko breadcrumbs
- Vegetable oil (not pictured)
- Mayonnaise
- Korean gochujang
RECIPE DIRECTIONS
- Prepare the corndog batter:Mix the yeast, sugar, and warm water in a container wide enough for dipping skewers. Combine the flour and salt, and add to the yeast mixture. Cover and leave to rise for an hour.
- Assemble the skewers:Cut the cheese and sausages into pieces, and thread them onto wooden skewers. Feel free to experiment with different combinations; I’ve included two options in my Korean corn dog recipe, below.
- Coat the skewers:Roll each skewer lightly in plain flour, dip it in the batter using a twisting motion, and then roll it in diced frozen French fries, pressing lightly to stick. Coat with panko breadcrumbs while keeping the fries visible.
- Freeze and fry:Freeze the skewers for 20 minutes, then fry at 190°C (350°F) for 3–5 minutes, turning occasionally if using a pan. Drain on a rack or kitchen towel and allow to cool for 5 minutes.
- Make the gochujang mayo:Stir mayonnaise and gochujang together until smooth.
- Finish with sugar and gochujang mayo: Roll the corn dogs in sugar, drizzle with gochujang mayonnaise, and serve.
