Potato Mozzarella Korean Corn Dog
A Korean corn dog coated with diced potato and stuffed with mozzarella. Crunchy exterior and stretchy cheese are the signature traits.
Instructions
- 1
Dice potatoes into 0.5 cm cubes, rinse off starch, and dry well.
- 2
Skewer sausage and cheese, then lightly coat with flour.
- 3
Mix flour, milk, baking powder, and sugar into a thick batter.
- 4
Dip skewers in batter, press on potato cubes, then coat with breadcrumbs.
- 5
Deep-fry at 170°C for 4-5 minutes until golden.
- 6
Drain excess oil, dust lightly with sugar, and serve with sauces.
Tips
Nutrition (per serving)
Adjust Servings
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