Korean Cheese Dogs

Filling:
- 400g mozzarella block (or mozzarella fingers if you have them)
-9 skewers or disposable chop sticks

Batter:
-175g plain flour
-1 Tbsp sugar
-1/2 tsp baking powder
- 1 tsp salt
-75ml milk
- 1 egg

Topping:
- Frozen fries or diced potato
- Breadcrumbs
- Sriracha sauce
Kewpie Mayo

Method
1. Divide the block of mozarella into 9 long strips (approx 3-4 cm width)
2. Skewer it onto the wooden chopstick or skewer, put in the freezer for atleast 1 hour (it will be easier to dip this way)
3. Chop up your fries roughly into small pieces (I used curly fries as that's all I had)
4. Prepare batter and put into a glass or container long enough for the mozarella sticks. (If batter is too thick adjust with more milk, it should not be too thin to drip off)
5. Take mozzarella sticks and dip into batter
6. Then coat with chopped fries and pack on with hand if necessary
7. Dip into breadcrumbs and pack these on quite tightly too
8. Fry in hot oil for 3-4 mins each side (or if deep frying a total of 5 mins) on medium heat. Only fry 2-3 at a time.
9. Leave to rest for 2-3mins before adding condiments and enjoy fresh for the cheese pull!
10. Can also be made with sausages or half and half