Potato Crust Corn Dog
Potato Crust Corn Dog
Ingredients
For the Filling
- 6 cocktail sausages or mini hotdogs
- 6 mozzarella sticks, cut to size
For the Batter
- 250 g all-purpose flour
- 50 g corn flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 egg
- 200 ml milk
For the Potato Coating
- 1 medium Russet potato or Yukon gold, cut into small cubes/rectangles
For Breading and Frying
- as needed panko breadcrumbs
- as needed oil, for frying
Instructions
- 1
Skewer one cocktail sausage or mini hotdog, followed by one mozzarella stick (cut to size), onto each skewer. Prepare 6 such skewers. Optionally, chill them in the fridge for 10 minutes to help with coating later.
⏱️ 5 min
- 2
In a bowl, combine the dry ingredients: 250g all-purpose flour, 50g corn flour, 1 teaspoon baking powder, 1 teaspoon sugar, and 1/2 teaspoon salt. Create a well in the center of the dry ingredients. Crack 1 egg into the well and pour in 200ml milk. Whisk all the ingredients together until a smooth batter forms. The batter should be slightly thick, not too runny.
⏱️ 5 min
- 3
Peel 1 medium Russet or Yukon gold potato. Cut the potato into small cubes or rectangles. Bring water to a boil in a pan. Add the diced potatoes to the boiling water and blanch for approximately 2–3 minutes. The potatoes should be soft on the outside but still firm. Drain the potatoes and allow them to cool for 5 minutes.
⏱️ 10 min•🌡️ 100
- 4
Take one assembled skewer and roll it thoroughly in the prepared batter, ensuring it is completely covered. Immediately, press the pre-cooked potato pieces all around the batter-coated skewer until they stick firmly to the surface.
⏱️ 5 min
- 5
Roll the potato-coated skewer in panko breadcrumbs until it is fully covered.
⏱️ 3 min
- 6
Heat oil in a deep pan or pot to 180–190°C (356–374°F). Carefully place the breaded corn dogs into the hot oil. Fry them for about 2–3 minutes per side, or until they turn golden brown and crispy. Use tongs to turn them as needed to ensure even browning. Once fried, remove the corn dogs and drain them on a wire rack or paper towel to remove excess oil.
⏱️ 10 min•🌡️ 185
- 7
Serve the Potato Crust Corn Dogs hot with your favorite dipping sauces such as ketchup, mustard, spice powders, cheese sauce, or honey mustard dip.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Crust Corn Dog
For the Filling
- 6 cocktail sausages or mini hotdogs
- 6 mozzarella sticks, cut to size
For the Batter
- 250 g all-purpose flour
- 50 g corn flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 egg
- 200 ml milk
For the Potato Coating
- 1 medium Russet potato or Yukon gold, cut into small cubes/rectangles
For Breading and Frying
- as needed panko breadcrumbs
- as needed oil, for frying
Instructions
- 1
Skewer one cocktail sausage or mini hotdog, followed by one mozzarella stick (cut to size), onto each skewer. Prepare 6 such skewers. Optionally, chill them in the fridge for 10 minutes to help with coating later.
⏱️ 5 min - 2
In a bowl, combine the dry ingredients: 250g all-purpose flour, 50g corn flour, 1 teaspoon baking powder, 1 teaspoon sugar, and 1/2 teaspoon salt. Create a well in the center of the dry ingredients. Crack 1 egg into the well and pour in 200ml milk. Whisk all the ingredients together until a smooth batter forms. The batter should be slightly thick, not too runny.
⏱️ 5 min - 3
Peel 1 medium Russet or Yukon gold potato. Cut the potato into small cubes or rectangles. Bring water to a boil in a pan. Add the diced potatoes to the boiling water and blanch for approximately 2–3 minutes. The potatoes should be soft on the outside but still firm. Drain the potatoes and allow them to cool for 5 minutes.
⏱️ 10 min•🌡️ 100 - 4
Take one assembled skewer and roll it thoroughly in the prepared batter, ensuring it is completely covered. Immediately, press the pre-cooked potato pieces all around the batter-coated skewer until they stick firmly to the surface.
⏱️ 5 min - 5
Roll the potato-coated skewer in panko breadcrumbs until it is fully covered.
⏱️ 3 min - 6
Heat oil in a deep pan or pot to 180–190°C (356–374°F). Carefully place the breaded corn dogs into the hot oil. Fry them for about 2–3 minutes per side, or until they turn golden brown and crispy. Use tongs to turn them as needed to ensure even browning. Once fried, remove the corn dogs and drain them on a wire rack or paper towel to remove excess oil.
⏱️ 10 min•🌡️ 185 - 7
Serve the Potato Crust Corn Dogs hot with your favorite dipping sauces such as ketchup, mustard, spice powders, cheese sauce, or honey mustard dip.
⏱️ 2 min