Let’s make Potato Corn Dogs, but not just a regular corn dog with chunks of potato. We’re actually going to make corn dogs with potato batter. What? Sounds too complicated? Don’t worry about it! As always, with me, it will be so easy and delicious.
Potato Corn Dogs (Makes: 3)
Ingredients:
- 2 1/3 Yukon Gold potatoes, about 17 oz (500g) in total
- 1/2 tsp kosher salt
- Black pepper, to taste
- 2 hot dogs
- 1 block low moisture mozzarella cheese
- 2 beaten eggs
- 1 cup panko breadcrumbs
- 1.5 cups (360ml) vegetable oil, for frying
- Ketchup (or mustard, sugar, etc.), to serve
Instructions:
MAKE POTATO BATTER
1. Cook the potatoes first. I recommend using a steamer basket or a microwave because if you just boil them in water, it can be too wet for the batter. (For your information, I cut them into bite-sized pieces. Add 1 tablespoon of water. Cover and microwave for 6 minutes.)
2. Once they’re cooked through, get them all mashed up. Add salt (1/2 tsp) and pepper to taste. Stir to combine.
PREPARE SKEWERS
1. Cut the hot dogs in half. Take a nice block of mozzarella and cut it into the same size as your hot dogs. Skewer the hot dogs and cheese blocks.
2. Grab 1/3 of the batter and spread it out. Place a skewer onto the batter and roll it. Completely cover with the batter and repeat with the remaining skewers. Coat them with flour, beaten eggs, and breadcrumbs. Make sure there are no wet spots.
SHALLOW FRY
1. In a pan, heat the oil. Once the oil reaches 160℃ (320℉), carefully add in the corn dogs and fry, flipping occasionally, for 4 to 5 minutes or until they are golden brown and the cheese inside is just melted.
2. Remove from the oil and drain on a wire rack. Depending on your preference, serve with some ketchup, mustard, or sugar. Enjoy~!
WATCH FULL VIDEO
YOU MAY ALSO LIKE:
Potato Corn Dogs
3
servingsIngredients
2 1/3 Yukon Gold potatoes, about 17 oz (500g) in total
1/2 tsp kosher salt
Black pepper, to taste
2 hot dogs
1 block low moisture mozzarella cheese
2 beaten eggs
1 cup panko breadcrumbs
1.5 cups (360ml) vegetable oil, for frying
Ketchup (or mustard, sugar, etc.), to serve
Directions
- Make Potato Batter
- Cook the potatoes first. I recommend using a steamer basket or a microwave because if you just boil them in water, it can be too wet for the batter. (For your information, I cut them into bite-sized pieces. Add 1 tablespoon of water. Cover and microwave for 6 minutes.)
- Once they’re cooked through, get them all mashed up. Add salt (1/2 tsp) and pepper to taste. Stir to combine.
- Prepare Skewers
- Cut the hot dogs in half. Take a nice block of mozzarella and cut it into the same size as your hot dogs. Skewer the hot dogs and cheese blocks.
- Grab 1/3 of the batter and spread it out. Place a skewer onto the batter and roll it. Completely cover with the batter and repeat with the remaining skewers. Coat them with flour, beaten eggs, and breadcrumbs. Make sure there are no wet spots.
- Shallow Fry
- In a pan, heat the oil. Once the oil reaches 160℃ (320℉), carefully add in the corn dogs and fry, flipping occasionally, for 4 to 5 minutes or until they are golden brown and the cheese inside is just melted.
- Remove from the oil and drain on a wire rack. Depending on your preference, serve with some ketchup, mustard, or sugar. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
2 Comments
I made the potato corn dogs today and my family adores them!!
Definately making them again. This time I am going to alternate the cheese and the dogs.
Thanks for sharing!!
So glad to hear that! Thank you for sharing that with us, Cathy! 🤗