Cheesy Korean corn dogs with potato and panko coating

Stir sugar, a tablespoon of flour and the instant yeast into three-quarters cup warm water; let sit 5 to 7 minutes until bubbly.

In a lidded container mix the flour, potato starch, salt and garlic powder; add the yeast mixture and the egg.

Add half a cup plus two tablespoons warm water, more slowly if needed, to a pancake-batter consistency with no dry spots.

Cover and rise in a warm spot about one hour.

Put the diced potatoes in a saucepan, season with salt, cover with water and bring to a boil over high heat until softened.

Drain, pat dry, cool, and coat with potato starch.

Heat the oil. Put a stick in each cheese stick, dip in the batter until completely coated so the cheese does not ooze, roll in the potatoes, then in panko.

Fry until golden, about three to four minutes; drain off as much oil as possible.

Variation: skip the potatoes, coat in panko only, fry, brush with nacho cheese and press into crushed hot Cheetos.