This month's Frico recipe has a Korean twist with these mouthwatering Corn Dogs that are crunchy, chewy and incredibly cheesy - do we need to say more? Korean Corn dogs are made with a yeasted dough that can be made with mochi flour to be extra chewy! We made these using Frico Black Pepper and Herbs Gouda but you can make them using any of your favorite Frico cheeses! These were so good we ate all of them in one afternoon (wish we were joking 👀) Ingredients (Makes 7 Corn dogs) Dough: 250gr flour 100gr glutenous rice flour (aka mochi flour) - *you can get this at Asian grocery stores and it makes the dough extra chewy! If you cannot find it you can substitute with regular flour and it will be just as delicious 300ml warm water 7gr yeast 30gr sugar 1/2 teaspoon salt 1 Frico cheese with red pepper or herbs (or both) 1 cup panko breadcrumbs 7 skewers Vegetable oil for frying Your favorite sauces to serve (we used ketchup and Japanese mayo) Mix all the dough ingredients together in a large bowl and knead for a few minutes. Cover and leave it to rest for at least one hour, until the dough has doubled in size and is really fluffy and sticky! Cut the cheese in long squares and put on the skewers. Take the skewers one by one and roll them around in the dough bowl until the cheese is fully covered with the dough! Cover with the panko breadcrumbs and fry for 2-3 minutes on each side or until golden brown. You can also cook these in the air-fryer at 180°C for 20', they'll be just as delicious but be warned that they might lose their shape! Finally, drizzle with your favorite sauces and enjoy! #corndogs #koreancorndog #cheese #recipe |Corn Dogs, Korean Recipe, Cheese|
