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Nothing provides an atmosphere of celebration quite like food coated in our favorite chips and noodles. This take on the popular Korean street food is fun, whimsical, and has the absolute best crunch. It’s a party on a stick and the best way to bring the Purim spirit to your seudah! Yields 10-12 corn dogs
1 and 1/2 cups Glicks Flour
3 tablespoons cornstarch
2 tablespoons sugar
2 teaspoons Shibolim Dry Yeast
1 teaspoon salt
1 teaspoon garlic
1 teaspoon minced onion
1 teaspoon pepper
1 egg
3/4 cup warm water
5–6 cooked hot dogs, cut in half
oil, for frying
Gefen Spicy Mayo, for drizzling
ketchup, for drizzling
2/3 cup crushed grill-flavored Doritos or 2/3 cup crushed ramen noodles with chicken soup flavoring
1/3 cup Gefen Panko Crumbs
dash salt
Mix the flour, cornstarch, sugar, yeast, and spices in a bowl. Add the egg and water and mix until combined. The dough will be sticky.
Cover and set aside to rise in a warm place for one and 1/2 to two hours, or until the dough doubles in size.
Combine the Doritos or ramen, panko crumbs, and salt in a plate.
Skewer each hot dog. Dip the hot dogs into the dough and twist, using your fingers to wrap the dough around the hot dog. Remove any excess dough. Then dip the hot dogs into the topping mixture to coat.
Heat the oil until it’s very hot. (Test by dropping a piece of dough in and seeing if it bubbles immediately.) Fry the corn dogs for one to two minutes on each side. Drain on a paper towel.
Drizzle with spicy mayo and ketchup before serving.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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I am so excited to try these!