Cheesy Potato Korean Corn Dog Recipe
This Cheesy Potato Korean Corn Dog Recipe are a fun twist on the classic recipe made with potatoes instead of a bread dough coating. The result is an incredibly tasty treat that is an absolute delight to eat!
How to make Cheesy Potato Korean Corn Dogs
This Cheesy Potato Korean Corn Dog Recipe is such a fun treat to eat. Consisting of a cheese and hotdogs combo that is enclosed in mashed potatoes and breaded before being fried to golden brown perfection, these Korean Potato Corndogs are the perfect blend of crispy, cheesy and savory goodness! To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Yukon Gold Potatoes
- All Beef Hotdogs (may substitute with any variety of hotdogs or sausages)
- Low Moisture Mozzarella Cheese
- Panko Breadcrumbs
- Cornstarch
- Eggs
- Seasonings (Salt, Ground White Pepper, Garlic Powder, and Onion Powder)
- Avocado or Preferred Oil
(See recipe card below for the exact measurements for listed ingredients.)
Preparation
Cook Potatoes – bring potato a boil in a pot of water under medium high heat until fork tender, about 10 to 12 minutes or longer as needed. Drain the cooked potatoes, transfer to a large baking sheet and spread out to cool to room temperature or until it is no longer hot to touch.
Prep Skewers – cut the hotdogs in half for a total of (4) pieces and transfer to a plate. Next, cut the mozzarella into (4) equal rectangular chunks, about 1 inch wide and 2 inches long, and transfer to the plate with the hotdogs. Working with one skewer at a time, thread a piece hotdog midway down the skewer and then thread a piece of mozzarella cheese on top. Transfer the cheese hotdog skewer to a parchment lined baking sheet. Repeat process with remaining skewers, cheese and hotdogs.
Make Mashed Potatoes – transfer cooled potatoes into a large mixing bowl. Use a potato masher to mash the potatoes into a smooth consistency. Add and mix in the seasonings. Divide the potato mixture into 4 equal portions.
Form Potato Corndogs – working with one potato portion at a time, pat into a flat disk, place a cheese hotdog skewer into the center and enclose in flatten mashed potato. Transfer to baking sheet and repeat with remaining ingredients for a total of (4) potato coated cheese hotdogs skewers. Cover the baking sheet with plastic wrap and transfer to the freezer to chill for 1 hour.
Bread Potato Corndogs – set up coating station. In one shallow bowl or tray, add the cornstarch. In a second shallow bowl or tray, add and whisk the eggs and water together to combine. In a large wide bowl or tray, add the breadcrumbs. Remove the skewers from the freezer. Working with one skewer at a time, first coat in the cornstarch, then the egg mixture and lastly in the breadcrumbs. Repeat process starting with the egg mixture and ending with the breadcrumbs for a double coat. Transfer to baking sheet. Repeat coating process with the remaining skewers.
Fry Potato Corndogs – in a large frying pan, heat up oil to 350F. In batches consisting of (2) skewers, fry the skewers, flipping halfway through cook time, for 4 to 5 minutes or until crispy and golden brown. Transfer to a wire rack place over a baking sheet or a paper towel lined plate to drain any excess oil.
Serve – drizzle over some ketchup and mustard over the cheesy potato corn dogs (optional) before serving or serve as is with your favorite sauce for dipping.
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Cheesy Potato Korean Corn Dog Recipe
Ingredients
- 1 1/4 pounds Yukon gold potatoes, peeled and cut into chunks
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon white ground pepper
- 2 precooked hotdogs or sausages
- 6 ounces block low moisture mozzarella cheese
- 1 1/2 to 2 cups panko breadcrumbs
- 1/3 cup cornstarch
- 2 eggs
- 1/4 cup filtered water
- 4 thick skewers
- 2 cups avocado or vegetable oil, for frying
Instructions
- Fill a large pot with water, add the potatoes and bring mixture to a boil under medium high heat. Cook the potatoes until fork tender, about 10 to 12 minutes or longer as needed.
- Drain the cooked potatoes, transfer to a large baking sheet and spread out the potatoes. Set baking sheet aside to cool the potatoes to room temperature or until it is no longer hot to touch.
- As the potatoes cool, prep the hotdog and cheese skewers. Cut the hotdogs in half for a total of (4) pieces and transfer to a plate. Next, cut the mozzarella block into (4) equal rectangular chunks, about 1 inch wide and 2 inches long, does not need to be precise. Transfer the cut cheese to the plate with the hotdogs.
- Working with one skewer at a time, thread a piece hotdog midway down the skewer and then thread a piece of mozzarella cheese on top. Make sure that the tip of the skewer is enclosed in the mozzarella cheese. Transfer the cheese hotdog skewer to a parchment lined baking sheet. Repeat process with remaining skewers, cheese and hotdogs. Set baking sheet aside.
- Transfer cooled potatoes into a large mixing bowl. Use a potato masher to mash the potatoes into a smooth consistency. Add and mix in the seasonings (salt, white pepper, garlic and onion powder). Divide the potato mixture into 4 equal portions.
- Working with one potato portion at a time, pat into a flat disk, place a cheese hotdog skewer into the center and enclose in flatten mashed potato. Transfer to baking sheet and repeat with remaining ingredients for a total of (4) potato coated cheese hotdogs skewers. Cover the baking sheet with plastic wrap and transfer to the freezer to chill for 1 hour.
- Set up coating station. In one shallow bowl or tray, add the cornstarch. In a second shallow bowl or tray, add and whisk the eggs and water together to combine. In a large wide bowl or tray, add the breadcrumbs.
- Remove the skewers from the freezer. Working with one skewer at a time, first coat in the cornstarch, then the egg mixture and lastly in the breadcrumbs. Repeat process starting with the egg mixture and ending with the breadcrumbs for a double coat. Transfer to baking sheet. Repeat coating process with the remaining skewers.
- In a large frying pan, heat up oil to 350F. In batches consisting of (2) skewers, fry the skewers, flipping halfway through cook time, for 4 to 5 minutes or until crispy and golden brown.
- Transfer to a wire rack place over a baking sheet or a paper towel lined plate to drain any excess oil.
- Before serving, drizzle over some ketchup and mustard over the cheesy potato corn dogs (optional) or serve as is with your favorite sauce for dipping. Enjoy!
