Cheesy Cali K-Dogs
Cheesy Cali K-Dogs
Directions
- Skewer a piece of hot dog (or a mini dog) and add the cheese. Chill until ready to use.
- Sift the flour, rice flour, cornstarch, sugar and baking powder together in a large bowl.
- Mix the milk and egg and add to dry mix. Thin the batter if necessary so when you dip the skewers both the hot dog and cheese are nicely coated.
- Dip each skewer in the batter and roll in panko, pressing on all sides to completely coat. Fry in oil at 350°F until nicely golden.
- Garnish with a sprinkle of gochugaru and sugar, ketchup and mustard.
Ingredients
- 25 hot dogs, each cut into 5 pieces (100 mini dogs)
- 12 oz. Real California® Mozzarella cheese, or Pepper Jack cheese, cut into same size as mini dogs
- 100 skewers, short
- 1 1/8 cup flour, all-purpose
- 3/4 cup rice flour
- 1 cup cornstarch
- 1/2 cup sugar
- 4 tsp. baking powder
- 2 cups Real California® Whole Milk
- 2 egg(s)
- 3 lbs. panko breadcrumbs
- oil, for deep frying or deep fryer
- mustard, yellow, for garnish
- ketchup, for garnish
- sugar, for garnish
- Gochugaru, (Korean chile flakes) for garnish