Korean mozzarella corn dog

Pasos

1. Cut the mozzarella into eight thick, even sticks. Pat them thoroughly dry, thread them onto wooden skewers, and place them in the freezer while preparing the batter. The surface must be dry and the cheese very cold to prevent leaks during frying.
2. Gently warm the milk until barely warm to the touch. Dissolve the yeast and sugar into it, then let sit until a light foam appears.
3. Combine the flour and salt in a mixing bowl. Add the egg, followed by the milk and yeast mixture. Stir vigorously until you have a thick, sticky, homogenous batter stiff enough to cling to a skewer.
4. Cover the bowl and let rise in a warm spot until visibly puffed and airy. Do not deflate the batter after proofing.
5. Pour the panko breadcrumbs into a wide dish. Transfer the risen batter into a tall, narrow container to make dipping the mozzarella skewers easy.
6. Heat the oil in a deep saucepan. Coat each mozzarella stick in a thick, even layer of batter, rotating the skewer and smoothing the surface gently with lightly oiled fingers.
7. Immediately roll the corn dog in the panko breadcrumbs. Press the breadcrumbs gently into the batter to cover the entire surface without crushing the puffed coating.
8. Lower the corn dogs into the hot oil in small batches. Turn them regularly so they puff and brown evenly. Remove once the crust is deep golden brown and the batter is cooked through to the center.
9. Drain briefly on a wire rack, then roll each corn dog while still hot in sugar to create a thin, even coat.
10. Serve immediately, allowing two corn dogs per person, with lines of ketchup and mustard drizzled across the surface.