Korean Cheese Corn Dogs, No Added Refined Sugar

Method

1. In a large bowl, mix the dry ingredients: 350g all purpose flour, 117g kOBE Monk Fruit Blend, 40g cornstarch, 10g baking powder and 8g salt.
2. Beat 3 eggs lightly in another bowl, add 360g unsweetened oat milk and stir until smooth.
3. Pour the egg and oat milk mixture into the dry ingredients a little at a time, whisking until the batter comes together and turns slightly thick.
4. Dry 10 sausages and 200g mozzarella cheese thoroughly with kitchen paper. Cut the sausages into 3.5cm lengths and cut the cheese into rectangles the same size.
5. Thread the sausage on first and then the cheese, leaving about 3cm to hold, so the sausage and cheese cover the sharp tip of the skewer. Pat the skewers dry once more.
6. Spread 100g panko breadcrumbs on a wide tray and pour the batter onto another wide plate. Roll each skewer through the batter and then through the breadcrumbs so it picks up a thin, even coat.
7. Heat the oil in a deep pot until very hot, lower in the skewers and deep fry until golden and crisp, then lift them out and drain. Serve with chili sauce, ketchup and Lean Mayo.

Tips

• Dry the sausage and cheese thoroughly, as batter slides off a wet surface.
• The oil has to be very hot so the shell sets fast, since cool oil lets the cheese run first and the skewer goes flat.
• Thick batter takes a little more oat milk and thin batter takes a little more flour, so add the egg and milk gradually.
• Mix the dry ingredients together before the egg and milk go in, because the other way round leaves the batter rising unevenly.
• Roll the breadcrumbs on in a thin, even layer, as a thick coat falls off in the oil.