Korean Corn Dog
Korean Corn Dog with Bacio Cheese by Nate Waugaman, Executive Corp Chef PFG
ingredients: Preparation Instructions: 1. To make the batter, combine the warm water, yeast and sugar and whisk together until yeast and sugar are dissolved. Add the Perfectly Southern Breading and beat until Smooth. 2. Cover the batter and let rise in the refrigerator overnight. 3. Pre-heat deep fryer to 350 degrees. 4. Cut the Bacio cheese into 12 even 2 1/3 oz logs. 5. Skewer the cheese lengthwise individually with bamboo skewers or chop sticks 6. Crush the corn flakes and tortilla strips into 1/3 shallow hotel pans, or similar dishes. Keep separate. 7. Dip the cheese in the batter and turn it to coat evenly. 8. Immediately roll the battered cheese in the corn flakes or tortillas. (This recipe is to do half corn flake and half tortilla dogs. You can do all of 1 or the other if you like) 9. Place the coated dogs immediately into the fryer for 5 minutes, making sure to turn over throughout the cooking process. 10. The corn dogs should be golden brown and the cheese fully melted. 11. Sprinkle the hot corn dogs with sugar and allow to rest for 1-2 minutes. 12. Transfer to a plate and drizzle with the Mayo and Sriracha & ENJOY!!!
Featured Cheese: Whole Milk Cheese
