@thecoffeeseriesbygrey: 🌭🧀 Korean Corn Dogs Crispy on the outside, cheesy on the inside… this homemade Korean corn dog is SO worth making! 🤤✨ For everyone asking — the Osta app link is in my bio, or you can search "Osta Recipes" on the App Store or Google Play Store 🫶 It's such a great way to save and organize all your favorite recipes in one place! 📝 Ingredients Batter • 225g bread flour (about 1½ cups) • 75g all-purpose flour (about ½ cup) • 1½ tsp salt • 45g white sugar (about 3 tbsp) • 6g instant dry yeast (about 2 tsp) • 1 large egg • 160 ml warm water Fillings • 3 sausages, cut in half • Mozzarella cheese sticks Coating • 5 small potatoes • 2 tbsp cornstarch • 100g breadcrumbs (about 1 cup) For Frying • Oil for deep frying Optional Toppings • White sugar • Ketchup, Mustard, and Mayo 👩‍🍳 Instructions 1️⃣ Activate & Mix the Base In a bowl, combine egg, white sugar, yeast, and warm water. Mix well and let it sit for 5 minutes to activate the yeast. 2️⃣ Make the Batter Add bread flour, all-purpose flour, and salt to the mixture. Mix until a thick sticky batter forms. Cover and let the batter rest for 45–60 minutes or until slightly puffed. 3️⃣ Prepare the Fillings Insert skewers into: • Half sausages • Mozzarella sticks • Or half sausage + half mozzarella for a combo corn dog. Place them in the freezer for 15–20 minutes so they stay firm when coated. 4️⃣ Prepare the Potato Coating Peel and dice the potatoes into small cubes. Boil the diced potatoes for 2–3 minutes until slightly tender but not too soft. Drain well and let them cool. Toss the potatoes with 2 tbsp cornstarch so they stick better to the batter. 5️⃣ Coat the Corn Dogs Transfer the batter into a tall glass or shallow container for easier dipping. Dip the skewered sausage or cheese into the batter. If the batter is too thick, lightly wet your hands with water and gently remove the excess batter. Roll in the boiled diced potatoes. Roll in breadcrumbs to fully coat. 6️⃣ Fry Heat oil to 170–180°C. Fry the corn dogs for 3–5 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels or a rack. 7️⃣ Serve Sprinkle lightly with white sugar and drizzle with ketchup or mustard. Best served hot while the cheese is stretchy and melted. Tip: Chill the coated corn dogs in the freezer for 10 minutes before frying. This helps the coating stay intact and makes them extra crispy.

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Monday 20 July 2026 16:31:19 GMT