Cheesy Potato Corndog
Crispy Korean-style corn dogs stuffed with cheesy mashed potatoes for the ultimate street-food treat.
45Min
4Servings
520Cal
MediumLevel
Kid friendly
#potatoes#corndog#easyrecipes#foodie#cheesy#street food
Equipment
Pot
Colander
Mixing bowl
Whisk
Mixing spoon
Cutting board
Tongs
Plate
Ingredients
Main Ingredients
potatoes (peeled, boiled, mashed)
400 g
cheddar cheese (shredded)
120 g
sausages (whole)
4 piece
all-purpose flour
120 g
cornmeal
80 g
milk
180 ml
egg
1 piece
baking powder
8 g
sugar
15 g
salt
5 g
sunflower oil
500 ml
Instructions
1
Prepare mashed potatoes
Boil, drain and mash the potatoes until smooth.
15 mintimer 12 min
Drain well to avoid watery mash
2
Make corn dog batter
Combine flour, cornmeal, baking powder, sugar, salt, milk and egg into a smooth batter.
5 min
3
Assemble potato corndogs
Mix mashed potatoes with shredded cheddar, wrap around each sausage, then coat in corn dog batter.
10 min
Work quickly so potatoes stay warm and pliable
4
Deep fry until golden
Heat oil to 175°C and fry each corndog 3-4 minutes until crispy and golden.
15 min175°Ctimer 4 min
Do not overcrowd the pot; fry in batches
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Oven 180°C for 8-10 minutes
Best eaten fresh; reheat in oven to restore crispiness.
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