Cheesy Potato Korean Corndogs

Directions

1. Combine sugar, yeast, and warm water. Allow to sit until the mixture is foamy. 
2. In a separate container combine the flour, salt and the yeast mixture. Mix until smooth and allow to sit at room temperature for at least 1 hour. 
3. Using the chopsticks, skewer each hotdog and wrap with 1 slice of mozzarella cheese. Once wrapped, place in the freezer to firm up and allow for the battering process to be easier. 
4. Dust the Lamb Weston Fully Cooked - Heat & Serve™ 3/8” Diced Potatoes in the cornstarch, these will make them easier to adhere to the batter. 
5. Remove the skewered hotdogs from the freezer, and using a twisting motion, place in the batter. Once battered, place on the cornstarch dusted potatoes, then the panko. 
6. Fry at 350 degrees for 5-6 minutes. 
7. Serve with your favorite dipping sauces.