Korean Corn Dogs

Add onion straws to a food processor and blend for 15 seconds to turn into a powder. Add to a medium mixing bowl with cornmeal, flour, baking powder, salt, and pepper.
Whisk in the egg and buttermilk until smooth. Pour mixture into a large cup and place into the fridge for 10 minutes.
Remove crinkle fries from the package and cut into ¼” pieces. Add all to a shallow baking dish. Let thaw for 10 minutes (while the batter is cooling in the fridge)
Heat 4 inches of canola oil in a large heavy-bottomed pot or dutch oven to 350°F.
Skewer the hot dogs with bamboo skewers or popsicle sticks and pat dry. Fill a shallow dish with a ½ cup of flour.
One at a time, roll the hotdogs in the flour. Next, dip the hotdogs into the batter filled cup. Let excess batter drip back into the cup, then roll into the fries. Press the fries into the batter to hold.
Carefully place hotdogs into the oil and fry for 4 minutes. For this step, fry 1 or 2 hotdogs at a time, careful not to allow them to touch while frying. Remove from oil and place on a paper towel lined plate to absorb excess oil.
Prepare the Korean ketchup in a small mixing bowl by whisking the ketchup, gochujang, brown sugar, garlic paste, ginger paste, and soy sauce.
Drizzle ketchup over the hot dogs and enjoy!