Potatoes 100 Ways: Potato Corn Dog

By Tasty · 30 min

Ingredients

Instructions

1. Set a steamer basket over a large pot of boiling water. Steam the potatoes until fully cooked and easily pierced with a fork, about 25 minutes.
2. Transfer the potatoes to a large bowl and mash them with a ricer or fork. Stir in 1 teaspoon kosher salt and black pepper to taste.
3. Skewer one hot dog half lengthwise onto a wooden skewer, then add one mozzarella stick half to the same skewer. Repeat to make 4 skewers.
4. Scoop a quarter of the mashed potato onto each skewer and roll it by hand over the hot dog and cheese until fully covered.
5. Set up three bowls: flour, beaten eggs and panko. Coat each potato-covered skewer in flour, dip in egg, then coat in panko, making sure no wet spots remain.
6. Heat 1 ½ cups vegetable oil in a large pot over high heat to 350°F. Carefully fry the corn dogs, turning occasionally, until golden brown and the cheese has melted, 4–5 minutes.
7. Lift out the corn dogs and drain on a wire rack. Serve with ketchup and mustard.

Summarized from Tasty's video. Watch it for the details.

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EggCheesePotatoMozzarella cheeseBreadcrumbHot dog