Korean corn dog
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Beef hot dogs and mozzarella sticks are dredged in a slightly sweet batter, coated in crunchy toppings, deep-fried to perfection, then drizzled with ketchup and mustard. Fill a large stock pot fitted with a deep-fry thermometer with canola oil. Reduce the heat to medium to maintain the temperature. Set a wire rack over a baking sheet and place it nearby. Prepare the potatoes: Bring a large pot of salted water to a boil.
Add the potatoes and blanch for 2 minutes, then drain and transfer to a medium bowl. Once cooled, sprinkle the flour over the potatoes and toss until well coated, shaking off and discarding any excess. Make the batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined.