korean style cheese corn dogs

Ingredients

• Low moisture mozzarella, cut into 3/4’ x 4” rectangles
• Chopsticks
• 1 3/4 cups all purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup cold milk
• 2 cups panko bread crumbs
• 1 pack instant ramen noodles, bashed up into small pieces, not dust
• Oil for frying
• Heat about an inch an a half of oil to 350 degrees in a large skillet
• Skewer mozzarella with one chopstick about 3/4 of the way in lengthwise
• Put flour, sugar, baking powder, salt, egg and milk in a medium bowl, and mix until well combine and smooth - it will be very thick
• Dip cheese into batter, making sure to cover well
• Put panko on a plate, and roll battered cheese in in it well to completely cover
• Carefully add to oil and cool, turning often, about 3 minutes or until golden brown - remove to a paper towel and let rest a bit before eating
• Dip another cheese stick in the batter, then roll through the crushed noodles, cover well then sprinkle and filll in gaps with panko - then cook the same way
• Repeat