Korean corn dogs with crispy potato cubes

Ingredients

• 230 g all-purpose flour
• 105 g lukewarm water
• 5 g instant yeast
• 2 tbsp cornstarch (optional) or bread flour
• 1 egg
• 35 g sugar, plus more for dusting
• Salt, to taste
• 1 potato, cut in fine brunoise
• Whole mozzarella sticks
• Cornstarch, for coating the potatoes
• Oil, for frying
• Ketchup and mustard, to serve

Instructions

1. Mix the flour, water, yeast, cornstarch, egg, sugar and salt into a thick batter. Cover and rest until doubled, 45 minutes to 1 hour.
2. Toss the diced potato in cornstarch after cutting — it keeps the cubes crisp and attached.
3. Skewer the mozzarella, coat in the batter as in the video, then press the potato cubes all around.
4. Fry in properly hot oil until deep golden on all sides.
5. Dust with sugar and zigzag with ketchup and mustard while hot.