Korean mozzarella cheese corn dogs

Step-by-step cooking

1. 01

   Step 1

   

   In a bowl of at least 2 litres, mix 240 ml warm water at 35–40°C, 30 g sugar, 3 g salt and 3 g dry yeast. Rest 5 minutes, then stir in 220 g wheat flour and 30 g glutinous rice flour. Scrape the sides until you have a thick, sticky batter with no dry flour.

   Step 1 ✓
2. 02

   Step 2

   

   Cover and leave in a warm, draft-free place for about 45–60 minutes until doubled and bubbly. Cooler rooms may take longer; follow the rise rather than the clock. Stir briefly to release large bubbles. Do not dilute this sticky batter into a thin pouring batter.

   Step 2 ✓
3. 03

   Step 3

   

   While the batter rises, cut 200 g low-moisture block mozzarella into four equal sticks, about 50 g each. Insert a sturdy wooden skewer lengthwise without splitting the cheese. Chill for at least 20 minutes. Set out separate plates of 20 g dusting flour and 80 g panko.

   Step 3 ✓
4. 04

   Step 4

   

   Coat one cold cheese skewer lightly in flour. Use a spatula to wrap it in an even layer of sticky batter, rotating the skewer. Seal both cheese ends and every gap; exposed cheese leaks in the oil. Keep the other skewers refrigerated and shape one at a time.

   Step 4 ✓
5. 05

   Step 5

   

   Roll the battered skewer in panko, pressing crumbs on gently until all sides are covered. Patch any bare spots with a little batter and crumbs. Avoid squeezing out the coating. Prepare a wire rack and dry tongs before frying.

   Step 5 ✓
6. 06

   Step 6

   

   Heat oil to 175°C in a heavy deep pot wide enough for the skewers, never more than one-third full. Fry one or two at a time about 4 minutes, turning every 1–2 minutes until evenly golden and the batter is cooked. Drain on the rack. Sprinkle the remaining 10 g sugar, drizzle ketchup and mustard, and cool briefly before eating the hot cheese.

   Step 6 ✓