Korean Corn Dog

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 cup milk
• 1 egg
• 2 tablespoons unsalted butter, melted
• 4 hot dogs, cut in half
• 8 sticks of mozzarella cheese, cut into hot dog sized pieces
• Wooden skewers
• Vegetable oil for deep frying
• Panko breadcrumbs (optional)
• Sweet chili sauce or spicy dipping sauce (optional)

Instructions

1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and garlic powder.
2. In a separate bowl, combine milk, egg, and melted butter. Whisk until smooth.
3. Gradually add the wet mixture to the dry ingredients, stirring until you achieve a smooth, thick batter.
4. Insert skewers into each hot dog and cheese piece, ensuring they are securely held together.
5. Pour vegetable oil into a frying pan or deep fryer, heating it to 350°F (175°C).
6. Dip each skewer into the batter, ensuring an even coating. Roll in panko breadcrumbs for extra crunch, if desired.
7. Carefully place the skewers into the hot oil. Fry for about 3-4 minutes or until the batter is golden brown.
8. Remove from oil and drain on paper towels.
9. Serve immediately with your choice of dipping sauce.