Korean Corn Dogs

Instructions

1. 1

   Insert a wooden skewer into each hot dog, leaving enough skewer exposed to hold.

2. 2

   In a mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, and salt.

3. 3

   Gradually add the milk to the dry ingredients, stirring until a smooth batter forms.

4. 4

   Pour the panko breadcrumbs onto a plate.

5. 5

   Dip each skewered hot dog into the batter, ensuring it is fully coated.

6. 6

   Roll the battered hot dog in the panko breadcrumbs until evenly covered.

7. 7

   Heat the vegetable oil in a deep pan over medium heat.

8. 8

   Fry the coated hot dogs in the hot oil until golden brown and crispy, about 3-4 minutes.

9. 9

   Remove the corn dogs from the oil and drain on paper towels.

10. 10

    Serve the Korean corn dogs with ketchup, mustard, and mayonnaise for dipping.