Corn Dogs

Corn dogs don't necessarily have corn in them, and these Korean style corn dogs certainly do not. But they are shaped like corn cobs and they taste better than corn, so there's no reason to be upset.

The reason home fryers are safer than doing it on the stovetop is because they limit the heat of your oil so it won’t catch fire. It’s easy to let it get too hot which is very bad news.

• Batter
• 1 ¼ cups flour
• 2 tablespoon sugar
• ½ teaspoon salt
• 1.3 teaspoon yeast
• 1 egg
• 100 ml warm water

1. Wangjangle until your wrist is furious (I did it for a few minutes tops)
2. Let it sit for half an hour
3. Dry off anything you’re rolling in it
4. Peg your dogs
5. Roll ‘em
6. Roll them in artisan Italian bread crumbs (okay seriously this is a flavor game changer and I can’t recommend them enough. Kortalian food just has such depth.
7. Fry for 3 minutes
8. Cool for a few minutes
9. I think anything else is pretty straight forward
10. If you do the potato dog you can roll them in the bread crumbs after the potatoes
11. The nice thing about super thick doughy batter is you don’t have to rush to get the dogs in the oil because they mostly keep their shape, unlike with other battery batters that are act like liquids because they are one