South Korea

Korean mozzarella corn dog

A whole mozzarella stick, a yeasted coat, panko crunch and a sugar roll. The cheese pull is the point.

90 minTime

19 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

567kcal

19 gprotein

2 gfibre

90minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Mozzarella6 sticks, cut from a block

Maida (all-purpose flour, plain flour)1⅔ cups

Rice flour3 tbsp

Sugar1 tbsp in batter, more to roll

Instant dry yeast1¼ tsp

Salt½ tsp

Milk¾ cup plus 1 tbsp, warm

Breadcrumbs1¼ cups panko

Cooking oil (vegetable oil)for deep frying, about 100 g absorbed

Tomato ketchup (ketchup)to drizzle

Prepared mustardto drizzle

5 steps

1Push a wooden skewer into each mozzarella stick and freeze for 20 minutes.
2Mix maida, rice flour, 1 tbsp sugar, yeast and salt, then beat in the warm milk to a thick, sticky batter. Cover and rest.
3Pour the batter into a tall glass. Twist each cheese stick in the batter to coat thickly, then roll in panko, pressing it on.
4Fry in oil at 170 C, turning, until deep golden.
5Drain briefly, roll in sugar and drizzle ketchup and mustard.

Serve it like this

Serve standing in a paper cup, rolled in sugar, with ketchup and mustard drizzled in thin lines.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.