Korean Street Corn Dogs

4 yukon gold potatoes
4 hot dogs
2 cups all purpose flour
1 cup cornmeal
1/2 cup sugar
1/4 cup baking powder
2 cups milk
3 eggs
1 block of cheddar cheese cut in half
1/4 cup honey
1 tbsp dijon mustard
1 tsp cayenne pepper
1/4 cup ketchup
1 tbsp hot sauce

For the corn dogs
Peel the potatoes and medium dice them.
Soak the potatoes in cold water to extract the starch, then pat them dry.

Heat some cooking oil to 300ºF and cook the potatoes for roughly 5 minutes.
Take them out and dry them on a paper towel. Heat the oil to 375ºF.
In one bowl, combine the flour, cornmeal, baking powder, and sugar.

In another bowl, combine the milk and the eggs. Slowly add the wet bowl to the dry bowl to create the cornmeal batter.
Transfer the cornmeal batter to a tall cup and set it aside.
Cut the hot dogs in half widthwise and add each half to a wooden skewer. Fit a piece of the cheese on top, followed by the other half of the hot dog (note, if the hot dogs are too big for the skewers, cut them down to size)

Submerge the hotdogs in the cornmeal batter and immediately roll it in the potatoes. If done right, the potatoes should stick to the batter
Immediately add to the hot oil and fry for around 3-5 minutes or until the corndog is golden brown and crispy

For the sauces:
Combine the dijon, honey and cayenne in a bowl for sauce #1
Combine the ketchup and hot sauce for sauce #2. Enjoy both with the dogs!