RECIPES

INGREDIENTS:

25 hot dogs, each cut into 5 pieces (100 mini dogs)
12 ounces Real California Mozzarella or Pepper Jack cheese, cut into same size as mini dogs
100 short skewers
Oil for deep frying or deep fryer
Yellow mustard for garnish
Ketchup for garnish
Sugar for garnish
Gochugaru (Korean chile flakes) for garnish
Batter:
1 1/8 cup all-purpose flour
3/4 cup rice flour
1 cup cornstarch
1/2 cup sugar
4 teaspoons baking powder
2 cups Real California milk
2 eggs
3 pounds panko

PER ORDER:

100 small portions

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.

Recipe developed by Chef Barbara Alexander

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