Mozzarella Cheese Corn Dog Recipe Korean Street Food Vidude (optional) cheese block (e.g. mozzarella, cheddar, and cream cheese), about 2cm x 6cm 0.8 inch x 2.3 inch per corn dog toppings (optional) 280 g 9.8 ounces french fries (about 2 cups once cut into small pieces). Dip and coat skewered cheese sticks with the cold batter. make sure to cover all around. now, lightly and quickly coat with panko bread crumbs then carefully place into frying oil. fry for 5 minutes or until golden brown out side. remove form oil, place on a cooling rack or paper towel lined baking sheet.
Homemade Korean Mozzarella Cheese Corn Dog Recipe Korean Street Food 2 slices mozzarella cheese (5 cm x 2 cm) 2 mozzarella strings. 4 chicken wieners hot dogs sausages. 2 cups (250 g) all purpose flour. 3 tbsp (45 g) sugar. 1 4 tsp (2 g) salt. 1 egg. 1 cup (250 ml) milk. 1 cup (200 g) bread crumbs. 8. place the battered corn dog skewer into the panko and roll the skewer around to to coat. gently compact the panko onto the corn dog to make sure it is well coated. 9. carefully place the korean corn dog into the hot oil and fry until it turns golden brown, about 5 minutes. Cut the sausage ( 4cm long). cut pieces of mozzarella (6 cm long) of around the same diameter as the sausage. place the sausage, then the cheese on a long wooden stick. preheat cooking oil in a pan large enough for the corn dogs to fit in. place each corn dog stick in the batter, and rotate the stick until sausage and cheese are evenly. Mix to combine. in plate bowl b, add flour, egg and salt. transfer the milk yeast mixture (plate bowl a) and pour into the plate bowl b. stir gently using the spoon until the flour is fully dissolved. coating the corn dog. cut the mozzarella cheese into 3 inches long with the same width as the hotdog.
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