KOREAN FRENCH FRIES CORNDOGS
- Dough:
- 1 cup lukewarm water
- 2 tablespoon sugar
- 1 packet instant yeast
- ½ teaspoon salt
- 1 ¾ cups cake flour
- Hot dog and fries:
- 4 uncured beef hot dogs, pat dried (vienna’s)
- 4 wooden sticks (sosatie sticks)
- 500 g potatoes, peeled and cut into ¼ inch small cubes, rinsed and soaked in cold water
- 2 tablespoons cake flour
- ½ cup breadcrumbs
- oil for frying
- sugar, ketchup and mustard, optional
Make dough:
Combine warm water and sugar in bowl. Stir well. Add yeast and let it sit for a few minutes until yeast ‘melts’. Add salt and flour. Mix well until dough is smooth without lumps.
Cover and let it sit until the volume doubles in size, about 1 hour.
Prepare potato and skewers:
Boil water in pot. Drain potato pieces from the cold water and add to boiling water.
Boil for 4 minutes.
Drain potatoes and rinse in cold water to remove excess starch. Drain potatoes and dry out the pieces with cotton cloth. Put potatoes into bowl and mix 2 tablespoons flour into it. Set aside.
Skewer the hot dogs on skewers.
Shaping and frying:
Heat enough oil in large frying pan, enough to nearly cover hot dog. Place diced potatoes on one side of baking pan, with breadcrumbs on the other side. Coat hot dog skewer with the batter, turning the skewer around so it is fully covered. Then roll it in the potato bits and pack them into the batter a bit with your hands until they stick. Then roll it in breadcrumbs until completely covered before dropping it into the hot oil.
Fry until nice golden brown, turning it around if necessary.
Dust and garnish:
You can garnish as your like, but Korean street vendors lightly dust each hot dog in sugar and the drizzle both ketchup and mustard over top.
Serve and eat right away.
Recipe and photo: Frances Smith
