Are these the BEST corn dogs???

Ingredients

• 1 cup Warm Water (lukewarm, about 110°F (43°C))
• 2 tsp Active Dry Yeast (instant or active dry)
• 2 tbsp Granulated Sugar
• 2 cup All-Purpose Flour (sifted)
• 1 pinch Salt
• 2 potato Russet Potatoes (peeled and cut into ½‑inch cubes)
• 2 tbsp Cornstarch (for coating potatoes)
• 8 oz Low-Moisture Whole Milk Mozzarella Cheese (cut into 4‑inch sticks)
• 1 cup Panko Breadcrumbs (for final coating)
• 4 cup Vegetable Oil (e.g., canola) (for deep frying, high smoke point)
• 1 tsp Salt (finishing) (optional, sprinkle after frying)

Instructions

1. Proof Yeast

   In the mixing bowl combine warm water, active dry yeast, and granulated sugar. Whisk briefly and let sit for 5 minutes until foamy.

   Time: PT5M

2. Make Batter

   Add sifted all‑purpose flour and a pinch of salt to the yeast mixture. Fold gently until a smooth batter forms.

   Time: PT5M

3. First Proof

   Cover the bowl with a damp cloth and let the batter rise at room temperature for 45 minutes.

   Time: PT45M

4. Cold Proof

   Transfer the bowl to the refrigerator and let the batter rest for an additional 15 minutes.

   Time: PT15M

5. Prepare Potatoes

   Peel the potatoes and cut them into uniform ½‑inch cubes. Set aside.

   Time: PT5M

6. Par‑Cook Potatoes

   Bring a pot of salted water to a boil, add the potato cubes, and cook for 3–4 minutes until just tender. Drain in a colander.

   Time: PT5M

7. Cornstarch Coating

   Transfer the hot potatoes to a small bowl and toss with cornstarch until lightly coated.

   Time: PT2M

8. Cut Cheese Sticks

   Slice the low‑moisture mozzarella into 4‑inch sticks, matching the length of a typical corn dog.

   Time: PT5M

9. Heat Oil

   Fill the deep‑fry pot with vegetable oil and heat to 350°F (177°C). Use the thermometer to monitor temperature.

   Time: PT10M

   Temperature: 350°F

10. Assemble Corn Dogs

    Dip each cheese stick into the yeasted batter, ensuring full coverage. Roll the battered stick in the cornstarch‑coated potatoes, then roll in panko breadcrumbs until evenly coated.

    Time: PT15M

11. Fry Corn Dogs

    Carefully lower the assembled corn dogs into the hot oil. Fry for about 4 minutes, turning once, until golden brown and the cheese is melted.

    Time: PT8M

    Temperature: 350°F

12. Rest and Season

    Remove the corn dogs with a slotted spoon, drain on paper towels, let rest 2 minutes, then sprinkle lightly with finishing salt if desired.

    Time: PT3M

Nutrition Facts

Calories

260

Protein

10g

Carbohydrates

20g

Fat

15g

Fiber

1g