Ingredients:
12 hotdog
breadcrumbs
sugar for coating
Oil for deep frying
Batter
200ml warm water (43 deg C or 110-115 F)
1 tsp instant yeast
3 tbsp sugar
200g bread flour
1/2 tsp salt
Directions/Instructions:
- In a rectangular dish, sprinkle the yeast over the warm water and add sugar. Give the mixture a stir and set it aside for a few minutes to let the yeast dissolve.
- Once the yeast has completely dissolved into the water, add the flour and salt into the yeast mixture. Stir the batter together until no more dry flour is visible. Cover the dish with plastic wrap and let the dough proof in a warm area for 2 hours.
- In a pot large enough to accommodate an entire corndog, add oil to 170 deg C or 350 F.
- Assemble the hotdog onto skewers or disposable chopsticks. Dip the tip of the skewered hotdog into the batter and start turning the skewer in one direction until the entire hotdog is evenly covered with the dough, make sure it is not too thick of a layer. (Tip: Use a fork to help pull the dough around the skewer!)
- Immediately roll the battered hotdog in panko. Gently pack the panko around the dough with your hands to help cover the entire hotdog in panko.
- Carefully place the hotdog into the hot oil and fry it for about 5 mins or until it turns a nice golden brown.
- Remove the hotdog from the oil and let it cool for a few minutes on either a cooling rack or paper towel. Repeat the battering and frying process until the remaining hotdogs are complete.
- Then sprinkle/dip the sugar, drizzle yellow mustard and ketchup and enjoy!
