Korean Corn Dog Bites
Prep Time: 5 minutes
Cook Time: 10 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for Korn Dogs:
- 1 - 8 oz block Cabot Seriously Sharp Cheddar cheese
- Some wooden skewers or toothpicks
Ingredients for Batter:
1 ¼ cups all purpose flour
- 2 tablespoons granulated sugar, plus extra for rolling
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- ½ cup milk, ice cold
- 1 large egg, straight from refrigerator
- ¾ cup panko bread crumbs
- ½ cup corn kernels, best off the cob but frozen and thawed is fine too, rough chopped
- Grapeseed or canola oil, for frying
- 1 sheet tray or plate, lined with paper towels
Ingredients for Garnish:
- Kimchee, roughly chopped
- Sliced Scallions
- Toasted sesame seeds
- Cut the cheddar in half - long ways down the middle, then cut across twice for 6 pieces. Skewer the cheddar cubes and place in the freezer while you make the batter.
- Add 2 cups of oil to a heavy pot or cast iron skillet, making sure if you are using a shallow pan that it doesn't go past half way up the side, to prevent it from bubbling over. Heat to 350°F.
- Whisk flour, sugar, salt and baking powder in a bowl. Add milk and egg and whisk until smooth. Fold in the corn. If you’re not using the batter right away, keep it in the fridge.
- When the oil is hot and you are ready to fry: pour the batter into a pint glass- about 3/4 the way up. Add the panko to a plate. Remove skewers from the freezer and dip the cheese in the batter - pull out slowly and twist. Repeat with the other 3.
- Roll in the panko and place gently in the oil. Fry until golden brown, about 4-5 minutes. Beware that corn kernels like to pop in high heat so use a splatter guard or stand back while cooking. Remove with tongs and place on lined plate.
- Sprinkle the bites with granulated sugar and garnish with chopped kimchi, scallions and toasted sesame seeds. Eat while hot.