Easter Appetizers: Mini Korean Corn Dogs
Bamboo Paddle skewers
6 or more beef hotdogs
1 ½ cups all purpose flour
2 teaspoons baking powder
2 tablespoons plus more for topping
¾ cups milk
2 cup panko bread crumbs
1 large potato diced into tiny cubes (optional)
1 package of ramen noodles (smashed) (optional)
Shorten bamboo paddle skewers by cutting an inch off the pointy side. Use clean garden shears.
Cut hotdogs in half and insert the prepared skewers through it. Chill in the fridge while you prepare corn dog batter.
For the corndog batter: Whisk together flour, baking powder, salt, and sugar.
Beat together milk and eggs and add to the dry ingredients.
Stir the batter until smooth. Keep it cold in the fridge.
Transfer batter into a tall glass.
Dry off the hotdog with a paper towel.
Dip prepared hotdogs into the batter and then dredge with your choice of panko bread crumbs, **crushed ramen, or in ** tiny potato cubes.
Deep fry in at least two inch of hot oil.
**When making potato or ramen hotdogs make sure to have a thin coat of batter on hotdog. Batter should be thin enough so that the potatoes have something to stick on.