ingredient
400 grams of mozzarella cheese cut into 8 long rectangular pieces
3 hot dogs cut into 3 cm
Peel 8 medium potatoes and cut into small cubes
1 cup bread con
1/2 cup flour
Fry in 3 cups vegetable oil
2 tablespoons of hot water
4 tablespoons sugar or brown sugar
4 tsp. dried yeast
1 teaspoon salt
31/2 cup flour
Suggested condiments: tomato sauce, mustard or mayonnaise
steps
In a large mixing bowl, filter the flour and salt. Stir together until well mixed. The dry ingredients of the taco are then in a small bowl and warm water, sugar and dried yeast are mixed together until the yeast melts.
It is then poured into the flour mixture. Stir your ingredients together until it turns into a sticky dough. Cover the dough with a warm towel and let it rise for 30 minutes.
At the same time, peel and cut the potatoes into small pieces of 1 cm x 1 cm. They need to be small, otherwise they won't stick to the dough. Sprinkle the flour with 1/2 cup flour on top of the flour. Next, cut your hot dog into small pieces of 2 inches.
Cut your cheese into 8 long rectangular chunks, 4-5 inches long. Start with the hot dogs and then the mozzarella cheese.
Cover the dough with a thin layer of hot dog cheese skewers when the dough doubles in size (if it's too thick, your corn hot dog will be very large because the dough will expand in the heat). Important: Make sure to soak the cheese completely in the dough, otherwise it will leak out when fried.
Then cut the diced potatoes into small pieces and cover the dough. Cover the potato corn hot dog in breadcrumbs, especially where the dough is bare. Repeat this process
Then place in a large pot with 3 cups of cooking oil and heat it to medium heat. Place the wooden chopsticks in the oil and check for bubbles at the ends of the chopsticks. If there are bubbles, it can be fried. Fry corn dogs 2 times for 3-4 minutes each time until golden brown. While hot, apply sugar to the hot dog (optional step). Enjoy your favorite seasoning!