Korean Corn Dogs (Gamja Dog)

Ingredients

• 6 wooden skewers
• 3 hot dogs, halved
• 3 mozzarella sticks
• 1 cup all-purpose flour
• ½ cup glutinous rice flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 egg
• ¾ cup milk
• 2 cups panko or diced frozen potato cubes
• Oil, for deep frying
• Ketchup, mustard, and sugar, to serve

Instructions

1. 1

   Skewer the hot dog and mozzarella pieces alternately onto the wooden skewers.

2. 2

   Whisk the flour, rice flour, sugar, baking powder, salt, egg, and milk into a thick batter.

3. 3

   Pat the skewers dry and roll them in a little dry flour first.

4. 4

   Dip into the batter, coating evenly and thickly.

5. 5

   Roll immediately in panko or diced potato cubes, pressing to help them stick.

6. 6

   Deep-fry at 325°F (165°C) for 4-6 minutes, turning, until golden and the cheese is melty inside.

7. 7

   Drain on a rack, then roll in sugar if desired.

8. 8

   Serve warm with ketchup and mustard.