Cheesy Potato Corndog
Ingredients
Batter
potatoes (mashed)
400 g
all-purpose flour
120 g
cornmeal
80 g
egg
1 piece
milk
120 ml
cheddar cheese (shredded)
80 g
salt
3 g
black pepper
1 g
Sausages
sausages
4 piece
flour for coating
60 g
Frying
sunflower oil
800 ml
Instructions
Prepare potatoes
Boil potatoes until soft, then mash them until smooth.
Make the batter
Mix mashed potatoes with flour, cornmeal, egg, milk, shredded cheese, salt and pepper until you get a thick, sticky batter.
Coat the sausages
Dry the sausages, lightly dust them with flour, then evenly coat each sausage with the cheesy potato batter.
Fry the corndogs
Heat sunflower oil in a deep pan or wok to 170°C. Carefully lower the coated sausages into the hot oil and fry until golden and crispy, about 4-5 minutes per side.
Drain and serve
Remove the corndogs from the oil and drain on paper towels. Serve hot with ketchup, mustard or your favorite dipping sauce.
Original recipe
Storage
Best eaten fresh. Reheat in oven or air fryer to restore crispiness. Do not microwave.
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