Korean Sweet Potato Mozza Corn Dog
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Half sausage and half mozzarella on one stick, so a bite at the seam gets salt and a long cheese pull at once.
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Cooked, cooled sweet potato cubes and breadcrumbs are pressed into the pancake batter before frying, leaving the outside knobbly and sweet in patches.
Ingredients
Instructions
- 1
Skewer 4 mozzarella sticks and 4 mini sausages end to end, using half cheese and half sausage on each stick.
Press them on firmly, then freeze for 10 minutes so the cheese stays solid during frying.
- 2
Cut 180 g sweet potato into small even cubes, then microwave for 3 minutes until partly tender.
Let the cubes cool and dry off a little, because excess moisture softens the breadcrumbs and weakens the coating.
- 3
Reserve 1 tablespoon from the measured 180 g pancake mix.
Gradually stir 140 ml milk into the rest, then use the reserved mix only if the batter runs too quickly from a spoon.
- 4
Turn each cold skewer through the batter, covering the sausage-cheese joint and any gaps.
Press the cooled sweet potato cubes onto the surface by hand, then roll in breadcrumbs to fill the spaces between cubes.
- 5
Heat 700 ml cooking oil to 170C and keep the heat around medium.
Fry the skewers for 3-4 minutes, turning gently, until the batter sets and the potato edges look golden and lightly crisp.
- 6
Lift the corn dogs out and drain briefly so the coating stays crisp.
While still hot, sprinkle or roll lightly with 2 tbsp sugar, then serve right away before the mozzarella firms back up.
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