Crispy Potato Corn Dogs (Korean corn dogs)


1 cup bread flour 1/4 cup rice flour (or more bread flour as a substitute) 1 teaspoon salt 2½ tablespoons granulated sugar 1 large egg 3 ounces of warm water 1 teaspoon instant yeast 1/2 cup panko bread crumbs 2 cups frozen french fries (optional), cut into 1/2" cubes 4 hot dogs 4 ounces mozzarella cheese, cut into 3/4"x2" sticks 6 cups peanut oil Yellow mustard Ketchup


In a large bowl, mix bread flour, rice flour, salt, and sugar. In another bowl, combine the egg and water. Add yeast and mix well.


Add the wet ingredients to the dry mixture. Stir until a dough ball forms. Cover the bowl with a damp towel and let it proof in a warm spot for at least 1 hour.


Skewer a whole hot dog for a regular corn dog, leaving 2 inches for a handle. For a combo dog, cut a hot dog in half and skewer it with a cheese block. Pat the skewers dry with a paper towel.


In a wide, heavy pan, heat 1-2 inches of peanut oil to 330˚F/165˚C.


Dip a skewer into the batter, wrapping it around the hot dog. Use wet fingertips to pinch off excess dough and smooth it evenly.