Korean corn dog

Ingredients

• 4 hot dogs
• 4 wooden skewers
• 200g (7 oz) flour
• 12g (1 tbsp) sugar
• 7g (2 ¼ tsp) dry yeast
• 4g (¾ tsp) cooking salt
• 230g (8 fl oz) warm water
• 100g (3 ½ oz) panko bread crumbs
• 1L (34 fl oz) peanut oil, for frying
• 2 potatoes, peeled and diced

Directions

1. Place the flour, sugar, salt, and yeast in a bowl with the warm water and whisk until you have a smooth batter. Cover and leave to rise for 30 minutes.
2. Place the potatoes into a pot of cold salted water and bring to a simmer. Once simmering, cook for 3-4 minutes until just cooked but still firm. Drain and leave to cool.
3. Dry the hot dogs with paper towels to remove any moisture. Insert wooden skewers into the end of each hot dog, pushing about halfway through.
4. Preheat the oil to 160°C (320°F).
5. Dip the hot dog into the batter and twist it so the batter coats it completely. Then immediately dip it into the cooked potato, making sure you get an even coating of the diced potato all over the batter. Finally, dip it in the tray of panko breadcrumbs and carefully place it into the hot oil. Fry until golden brown and crispy, which should take 5-6 minutes.
6. Serve the corn dogs hot with your favourite condiments, such as ketchup or mustard. Enjoy!