Korean cheese corn dogs

Cut the mozzarella blocks into sticks about half the size of a hot dog; set aside.

Cut the russet potatoes into very tiny cubes and boil about 5 minutes, just until no longer raw.

Mix the flour, instant yeast, lukewarm water, sugar and kosher salt in a bowl until evenly combined; cover with saran wrap and proof in the fridge for an hour or so.

Skewer hot dogs, cheese sticks, or half of each, on sticks.

Drain the potatoes on a tray lined with paper towels, then toss in cornstarch and shake off the excess so they stick to the batter.

Slap a skewered dog into the batter and twirl it around until fully coated, pulling against the elastic batter.

Roll in panko breadcrumbs to coat evenly and tap the tip.

Fry at about 350 for 2 to 3 minutes until golden brown on all sides; drain on paper towels.

Variation: after battering, press the potato cubes on by hand to coat evenly, then roll in panko to fill the gaps; submerge in the oil to fry evenly until golden and drain.

Once golden and slightly cooled, roll some in sugar.

Top a plain panko dog with a squiggle of ketchup and mustard.

Variation with leftover batter: roll scoops of batter in panko and fry as doughnuts; wrap cheese chunks in batter and panko and fry without a stick; coat a square of dark chocolate in batter and panko, fry, and roll in sugar.