Korean Corn Dog

Discover a new twist on a classic snack with Korean corn dogs, featuring a crispy, golden batter that encases gooey cheese and savory sausage for a truly unique treat.

**Corn Dog Ingredients:
**4 beef franks
4 slices cheese
1 russet or sweet potato, diced
1 tsp salt
3 cups water
2 tbsp corn starch
1/2 cup breadcrumbs
4 wooden skewers or chopsticks

Batter Ingredients:
3/4 cups all purpose flour spooned & leveled
1 cup warm water
1 packet active dry yeast about 2 tsp
2 tbsp sugar
1/2 tsp salt

Directions:
1. Dissolve sugar and yeast in warm water and let it sit for a few minutes until the yeast activates.
2. In a large, shallow bowl, combine flour and salt. Gradually mix in the yeast-water mixture until smooth. For best results, let the batter rise overnight in the refrigerator.
3. Skewer the beef franks and wrap each with a slice of cheese, making sure the seam is on the bottom. Return them to the refrigerator to help the cheese stay in place.
4. Boil the diced potatoes in a medium pot until they are mostly tender but still firm (they will cook further when fried). Rinse the potatoes and pat them dry with a paper towel, then coat them evenly with cornstarch.
5. Dip the beef frank skewers into the batter, ensuring an even coating. Roll the battered skewers in the coated potatoes, pressing the potatoes firmly to adhere. Then roll in breadcrumbs.
6. Heat oil to 350°F (175°C) and fry the corndogs for about 5 minutes or until they are golden brown and crispy. Allow the corndogs to cool before serving with your favorite condiments!