Potato Corn Dogs
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.
- 3
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.
- 4
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.
- 5
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.
- 6
Remove from the oil and drain on a wire rack. Depending on your preference, serve with some ketchup, mustard, or sugar. Enjoy~!