Gluten & Dairy Free Korean Corn Dogs

We interrupt our regularly scheduled fall content for a FABULOUS recipe that I created the end of August & somehow managed to forget to post. (The horror! This recipe is phenomenal).

After this its back to pumpkin spice & everything nice. :)

Korean Corn Dogs really should have been given the name Home Fry or Hash Brown Dogs! Granted there’s a lot of ways you can make them- but this version is a crispy crunchy home fry crust around a hot dog! They are a little messy to make though lots of fun! To my knowledge they originated as a Korean street food! Whomever came up with the idea was incredibly creative- these little crunchy “corn” dogs are something you have to at least make/try once!

Most often they are made with either cheese or a hot dog in the center- OR half and half. A lot of the club Angell community is dairy free so I opted to skip the cheese. But this recipe would work perfectly with a mozzarella cheese stick In place of a hot dog if you want to give it a whirl!

The batter for Korean corn dogs is nothing like classic corn dogs.. as there is no corn meal used. Instead its a yeasted batter! More like a bread dough. Its not any harder to make- but it does require 30-45 minutes for the yeast to develop.

I have a few important tips that will make the process of making them go smooth!

• Get a instant read thermometer OR a countertop burner that allows you to set the temperature of the oil. (Its a totally unnecessary purchase- but I LOVE mine. It makes frying so much easier. I can control the temperature of the oil to the degree.) At minimum a $10 instant read thermometer is essential. Tracking the oils temperature makes or breaks pretty much all fried recipes.

• Wipe your hot dogs completely dry before rolling them in the bread batter, potatoes and bread crumbs otherwise you may run into issues with everything falling right off the hot dog.

• Assemble each hot dog right before putting it into the hot oil. I find if they sit around waiting too long they can get soggy & turn out looking less great. So I typically make them one at a time and stick them straight into the oil. Depending on the pot you choose to use a few can be fried at a time.

• Move quickly. For the best looking Korean corn dogs- keep the process moving. Don’t let them sit around as the toppings may start to slide off a bit. Roll them around in the batter, quickly twirl through the potatoes and then spin them around in the breadcrumbs to cover all the wet spots. Then put the one you just made straight into the oil.

• They are done when the potatoes are cooked through, are golden brown and crispy! Sometimes I needed to use my tongs to hold them down in the oil in spots that didn’t get as much oil exposure. If the toppings are a little lopsided it will tend to want to cook on just one side. So make sure all sides get a good amount of time directly in the hot oil.

Using other gluten free all purpose flour blends

The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe it would make for some seriously gummy corn dogs.

So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change.

Expandex

So many of my recent recipes turn out amazing thanks to the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.

Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.

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Gluten & Dairy Free Korean Corndogs

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Yield: 8-10 Korean Corndogs

Author: Brittany Angell

Prep time: 25 MinCook time: 25 MinInactive time: 10 MinTotal time: 1 Hour

Korean Corn Dogs really should have been given the name Home Fry or Hash Brown Dogs! Granted there’s a lot of ways you can make them- but this version is a crispy crunchy home fry crust around a hot dog! They are a little messy to make though lots of fun! To my knowledge they originated as a Korean street food! Whomever came up with the idea was incredibly creative- these little crunchy “corn” dogs are something you have to at least make/try once! Most often they are made with either cheese or a hot dog in the center- OR half and half. A lot of the club Angell community is dairy free so I opted to skip the cheese. But this recipe would work perfectly with a mozzarella cheese stick In place of a hot dog if you want to give it a whirl.

Ingredients

• 2-3 Medium Sized Potatoes Diced then placed into Cold Ice Water to soak
• 1 1/2 cups (224 grams) of King Arthur Measure for Measure Flour Blend
• 3 Tbsp (25 grams) Expandex
• 2 1/2 Tsp Baking Powder
• 1 Tsp Salt
• 1 Large Egg
• 1 1/4 cup (275 grams) of milk (dairy or nondairy)
• 2 Tbsp (30 grams) Organic Cane Sugar
• 2 Tsp Quick Acting/instant Yeast
• 6 Hot Dogs
• 2-3 cups of gluten free Panko
• Salt & Pepper to taste for the gluten free Panko & diced potatoes.
• Oil of Choice for Frying (Vegetable, Canola or Avocado recommended)

Instructions

1. Fill a heavy bottomed pot (cast iron works best) with 4-5 inches of oil. Turn the heat on low and slowly heat to 360-370 degrees. Its best to heat slow and steady and this takes time- so its ok to let it go for a good 30 minutes or so. Keep an eye on the temperature to make sure it doesn't get too hot as then you will have to wait awhile for it to cool. (Check every 5-10 minutes using an instant read thermometer).
2. Finely Dice two medium sized potatoes. Placing them into cold water with ice to allow the extra starch to rinse off. This will also prevent them from turning brown.
3. Make the batter: Add to a small or medium bowl- the flours, baking powder, salt, egg, milk, sugar and yeast. Whisk together until smooth. Place in a warm place allowing for the yeast to develop for 25-30 minutes.
4. While the batter proofs. Prepare your hot dogs & toppings. Wipe down each hot dog with a paper towel until completely dry & stick a long skewer down the center of the hot dog (making sure that it will fit in your pot laying on its side with the stick going through it).
5. Place the panko breadcrumbs onto a large dinner plate and sprinkle in some salt and pepper. Mix well.
6. Drain the potatoes & dry them with a paper towel as well making sure to get them completely dry (or close to it). Place them on a large dinner plate & sprinkle them with a little salt and pepper as well.
7. When the batter appears to have developed some air bubbles after 25 minutes- check your oil to make sure the temperature is where you want it. Its important that the oil is right around 360-370 before breading the hot dogs.
8. When the oil is ready- bread one hot dog at a time. Swirl the hot dog into the yeast batter making sure the hot dog is well covered (without there being an excess amount). Then quickly roll the battered hot dogs into the diced potatoes making sure to coat all sides. Then quickly roll it through the panko breadcrumbs. Carefully place it directly into the hot oil. Then repeat with 2 more (or however man will fit into your pot without overcrowding them.)
9. Fry for 8-10 minutes until golden brown & extra crispy. Repeat with the remaining hot dogs. Drain excess oil on a paper towel & serve with condiments of choice.( I enjoyed mine with a bit or sriracha!)

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