Korean Corn Dog Bites

Servings: 4 

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

Procedure:

1. 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. 
2. 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.
3. 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.
4. 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. 
5. 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.
6. Sprinkle the bites with granulated sugar and garnish with chopped kimchi, scallions and toasted sesame seeds. Eat while hot.