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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!
Prep Time1 hour
Cook Time10 minutes
Chill Time1 hour
Servings: 4

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!