Korean Style Hot Dogs

Skip the buns on this one, these Korean Hot Dogs utilize batter with crunchy toppings of your choice such as panko bread crumbs, cubed potatoes, crushed ramen noodles... the sky is the limit. For best results, always have mis en place (everything in its place) and keep batter and hot dogs very cold before frying.

Ingredients

• 12 pre-cooked hot dogs or sausages

• 12 wooden skewers

• 1-3 cups panko breadcrumbs (see notes below in instructions step #3), 2 cups boiled and cooled cubed potatoes or sweet potatoes, 1 cup ramen, crushed into large pieces.

• light oil for frying

final toppings:

• granulated sugar, ketchup, mustard, spicy mayonnaise and any condiments of your choice

Batter

• 4 cups all purpose flour

• 1/4 cup granulated white sugar

• 1.5 tsp salt

• 6 tsp baking powder

• 12 oz cold milk

• 3 large eggs

Instructions

1. Prepare hot dogs on skewers; thread through hot dog or sausage. Place on a tray and keep in the refrigerator until ready to dip in batter and fry.

2. For the batter: In a large bowl, combine the flour, sugar, salt and baking powder; whisk until evenly blended. Add the milk and eggs. Whisk until smooth. The batter is correct when it is thick and doesn't run off the whisk when lifted. Batter must be cold at all times. Place in the refrigerator if necessary while you prepare for the remaining steps.

3. Pour the batter into a loaf pan. In separate loaf pans, add 1 cup panko, broken ramen pieces, potato cubes, if desired. If only using panko, you will need 3 cups panko.

4. Prepare the oil in a large fryer or kettle, warm to 350F.

5. Remove skewers from fridge. Turn the hot dog or sausage in the batter in the loaf pan; coat well. Ensure the batter fully coats the hot dogs or sausages.

6. Roll the hot dog in panko breadcrumbs OR potato cubes or ramen. If necessary, you can press more on with your hands. Repeat with remaining hot dogs or sausages. If you can't work quickly, place battered and topped hot dogs or sausages in the refrigerator while you work on the remaining.

7. Cook 2-3 hot dogs at a time, a few minutes on both sides, until batter is dark golden brown and batter is fully cooked. Be careful to avoid frying the wooden skewers. Remove, place on a paper towel-lined tray. Move to a baking rack and sprinkle with sugar, if desired.

8. Drizzle with condiments of your choice... Eat up!