Korean Corn Dog

Ingredients

• 3 cups cubed peeled potatoes (1/4-inch cubes)
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 1 cup warm water (110° to 115°)
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups panko bread crumbs
• 12 wooden skewers
• 6 hot dogs
• 1 pound part-skim mozzarella cheese, chopped into 2-in. logs
• 2 tablespoons cornstarch
• Oil for deep-fat frying
• Ketchup, mustard or sugar, optional