Korean Corn Dogs Recipe by Tasty

Ingredients

• canola oil, for frying
• kosher salt, for boiling
• 1 ½ lb russet potato, peeled and cut into 1/4 in (6mm)
• 2 tablespoons all purpose flour
• 2 cups all purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• 1 cup whole milk, plus 3 tablespoons
• 1 large egg, beaten
• 6 all-beef hot dogs, halved crosswise
• 2 shredded low moisture mozzarella cheeses, 8 ounce (225 g) blocks
• 2 cups panko breadcrumbs
• 2 cups korean rice puffs
• ¼ cup granulated sugar, for sprinkling
• yellow mustard
• 12 wooden skewers