Crispy Cheese Dogs (Print Version)
# Ingredients:
→ Batter
01 -
1 tablespoon White Sugar
02 -
1 ¾ cups Flour
03 -
½ teaspoon Kosher Salt
04 -
1 cup Warm Water
05 -
2 teaspoons Active Dry Yeast
06 -
½ to 1 cup Panko
→ Fillings
07 -
3 Hot Dogs (sliced in half)
08 -
8 oz of Cheese Block (cut to match hot dog width)
→ Toppings
09 -
1 bag of chips
10 -
Ketchup
11 -
⅓ cup Nacho Cheese or Mayo
12 -
Mustard
13 -
Sugar
# Instructions:
01 -
Combine warm water, sugar, and yeast. Wait until foamy (about 5-10 mins). Add salt and flour, then cover to let it rest for an hour.
02 -
Halve the hot dogs and cut cheese to fit. Skewer them onto sticks or chopsticks, then chill until the dough is ready.
03 -
Get the oil heated to 350°F. Place Panko on a plate. Dip skewered fillings into the batter until fully covered before rolling them in Panko. Press gently to stick.
04 -
Cook the corn dogs in oil, frying for about 90 seconds per side until golden. Move them to a rack to cool slightly.
05 -
If you like, brush with mayo or nacho cheese, then roll in crushed chips. Dust with sugar. Don’t forget the ketchup and mustard for dipping!
# Notes:
01 -
Room-temperature cheese is easier to skewer.
02 -
Fry the corn dogs right after coating for the best results.
03 -
Crush your chips while waiting for the dough to finish rising.