Korean Style Corn Dogs

I've been seeing these corn dogs everywhere so I had to make them myself! They are crunchy and are equally as delicious as they look!

Ingredients:

For the batter:

• 1 cup flour

• 2 tbsp white sugar

• 1/4 tsp salt

• 1 egg

• 1 1/2 tsp baking powder

• 1 tsp paprika

• 3/4 cup milk(cold)

• 4 hotdogs

• Mozzarella cheese (either sticks or cut into large rectangular pieces)- optional

For coating:

• 1 1/2 cups panko breadcrumbs

For frying:

• 2 cups of vegetable oil

Directions:

1. Skewer your hotdogs and mozzarella by using either a regular wooden skewer or a chopstick and set them aside. (you can make certain corn dogs with only hotdogs and others with both cheese and a hotdog)

2. In a bowl, mix together the flour, white sugar, salt, baking powder and paprika until combined.

3. Add in the egg and gradually start mixing in the milk until a thick batter forms. (you may use more or less milk according to the consistency of the batter)

4. Pour your batter into a tall glass for easier coating.

5. Pour the oil into a pan deep enough to coat at least half your corn dog. (I used a small sized pan which worked perfectly)

6. Heat the oil on medium high heat (to test if your oil is ready, simply dip a skewer or a chopstick in the oil and if bubbles start forming around the stick, the oil is ready.)

7. Dip your corndog into the batter, then into the panko breadcrumbs, then immediately into the frying oil.

8. Cook the hot dogs until they turn golden brown and the batter is seen to be fully cooked. (This took me about 3 minutes while turning the hotdog on all sides)

9. Remove the cooked corndogs and allow them to drain on a cooling rack or a paper towel for a few minutes before serving.

10. Repeat with the rest of your hotdogs.

11. Serve with condiments of choice or even sprinkle some sugar on top!

12. Bon Appétit!