Korean Inspired Corn Dogs With Boom Boom Sauce Recipes

KOREAN-STYLE FRENCH FRY COATED CORN DOG

Steps:

• In a large bowl whisk together bread flour, rice flour, salt, and sugar.
• In a separate bowl whisk together the egg and water. Add yeast and whisk to incorporate.
• Add the wet ingredients to the dry. Stir to combine. Once a ball of dough is formed, cover the bowl with a damp towel and place in a warm spot to proof for at least 1 hour.
• For a regular corn dog skewer a whole hot dog onto a skewer leaving 2 inches for a handle. For a combination dog, cut a hot dog in half and skewer it followed with a block of cheese. Pat the skewers dry with a paper towel.
• In a wide heavy bottomed-pan heat 1-2" of peanut oil to 330˚F/165˚C.
• Dip a skewer into the batter and wrap the dough around the hot dog. Using wet fingertips pinch off the excess dough and smooth it into an even layer.
• Roll the skewers into french fries or bread crumbs until evenly coated. If using french fries be sure to press firmly so they stick to the batter.
• Gently place the skewer into the hot oil and fry until golden ~5-7 minutes. Turn for even browning.
• Drain the corn dogs on rack. Sprinkle each corn dog with a teaspoon of sugar and a generous drizzle of ketchup and mustard. Serve hot.

KOREAN CORN DOGS RECIPE BY TASTY

Steps:

• Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Heat the oil over medium-high heat until the temperature reaches 350°F (180°C). Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby.
• Prepare the potatoes: Bring a large pot of salted water to a boil. Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Let cool to room temperature, 15-20 minutes. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess.
• Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined. The batter should be fairly thick; if it is too thick to whisk, add more milk, 1 tablespoon at a time. Transfer the batter to a pint glass or another tall, narrow container. Refrigerate until ready to use.
• Thread each hot dog half onto the pointy end of a skewer, cut-side up, pushing down to about 2 inches below the tip. Thread the mozzarella rectangles onto the skewers above the hot dogs so they are flush with the cut ends of the hot dogs and the tips of the skewers.
• Add the panko, floured potatoes, and rice puffs to individual plates or small trays.
• Working one at a time, dip a cheese and hot dog skewer into the cup with the batter, coating completely. Gently shake off any excess batter.
• For the original dogs: Roll a battered dog in the panko bread crumbs until well coated, using your fingers to pack on the bread crumbs as needed.
• For the potato dogs: Roll a battered dog in the floured potatoes, using your hands to pack on the potatoes to ensure they stick. Immediately roll the potato-coated dog in the panko bread crumbs until completely coated.
• For the crispy rice dogs: Roll a battered dog in rice puffs until completely coated, using your fingers to pack on the puffs as needed.
• Place the coated dogs in the hot oil, 2-3 at a time, and fry for 2-3 minutes, until golden brown and crispy, using tongs to turn as needed. Transfer to the wire rack and sprinkle all over with sugar (use tongs when turning; the sticks will be very hot). Repeat with the remaining corn dogs to make 4 of each kind.
• To serve, drizzle ketchup and mustard over the corn dogs.
• Enjoy!

INDIAN-INSPIRED CORN DOGS WITH MANGO DIPPING SAUCE

Steps:

• Place the mango, jalapeno, mayonnaise, lime zest and juice, cilantro and a pinch of salt in a blender. Blend until smooth. Transfer to a small mixing bowl and season with additional salt if needed. Cover with plastic wrap and refrigerate until ready to use.
• Fill a large Dutch oven halfway with oil and heat to 350 degrees F.
• While the oil heats up, cut the kielbasa sausage into 3 equal pieces, each about 6 inches long. Cut each piece in half lengthwise. Use a pair of kitchen shears to cut off the pointed end of each skewer. Carefully insert 1 skewer a little more than halfway through each sausage piece. If a piece of your kielbasa is curved, carefully straighten it out before inserting the skewer. Place on a large plate and reserve.
• Prepare the pancake batter according to the package directions, adding the cornstarch, cornmeal and garam masala. Pour enough of the pancake batter into a pint glass to fill about three-quarters of the way. Reserve the remaining batter to fill the glass as needed. Dip 2 sausage skewers into the batter, covering completely. Carefully place them in the oil and fry until the batter is cooked through and golden brown, about 3 minutes, flipping occasionally. Do not fry more than 2 sausages at a time because they will start to stick together. Transfer the fried "corn dogs" on to a paper-towel-lined plate to absorb any excess oil. Season liberally with salt. Dip and fry the remaining sausage skewers.
• Serve immediately with the mango dipping sauce.