Combine the flour, salt, sugar and yeast in a large bowl. Slowly pour the warm water in while whisking with a fork or chopsticks.
1 ½ cups - all-purpose flour, ½ teaspoon - salt, 1 tablespoon - Sugas, 1 ½ teaspoon - instant yeast, 1 cup - water (240-250ml)
Mix for a few minutes until the batter looks relatively smooth and the consistency is like the picture shown. If you need to add some more water, do so carefully and slowly.
Cover and let it rise for 1-2 hours or overnight.
In the meantime, put the mac and cheese in a large bowl and microwave for 15 ish seconds just to loosen it up slightly. Not to make it warm or hot.
-leftover mac and cheese
Add in the grated cheese and mix together until all combined.
-grated cheeses of choice - I recommend also adding mozzarella for a better cheese pull
Take some of the mac and cheese mixture and flatten it in your hands in a rectangle looking shape. It should be long enough to fit the mozzarella stick.
Place the mozzarella stick in the middle and cover with more mac and cheese. Press it around the cheese stick to compact it all and make it sturdy. You don't need as much mac and cheese as you think. Press between your hands to make it compact.
5-6 -mozzarella cut into stick
Repeat until all the mac and cheese and mozzarella sticks are used up.
Place on a parchment covered plate or tray and transfer to the freezer for at least 30 minutes to firm up. You don't want it to be frozen, just firm enough to hold up when wrapping the batter around it. At this point, you can insert the skewers into the cheese in the middle. Don't push all the way, just half way through.
Once the batter has risen, it's time to assemble! But heat up the pot of oil for deep frying at this point while you assemble them. The oil should be at least 2-2.5 inches deep.
Grab the mac and cheese sticks and dip the tip into the batter and start slowly rotating the stick to wrap the batter around the whole thing. You may need to stretch and pull slowly as you rotate. Make sure it's covered entirely.
Completely coat with panko breadcrumbs and repeat with the rest. You can fry them one by one as you assemble them, or assemble all before you begin.
- panko - or any breadcrumbs you prefer
Once the oil reaches 340-350℉, drop 1-2 of the mac and cheese corn dogs into the oil. Avoid overcrowding the pot, to prevent a drop in temperature, and to leave enough room for the batter to expand as it cooks.
Fry for 3-4 minutes on each side or until golden brown. Remove from oil and drain on a paper towel or a wire rack. Sprinkle some sugar on at this point if you like (regular Korean corn dogs usually have sugar sprinkled on top).
Top with sauces of choice: ketchup, mustard, sweet chilli sauce, hot sauce and more! I also like a garnish of cilantro or parsley for a pop of colour.
Enjoy while warm and gooey!
