Potato Mozzarella Korean Corn Dog
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Small cubes of raw potato are pressed onto the batter before frying, which leaves the surface knobbly.
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Those cubes have to cook through in the oil, so the heat stays at medium-low and the hotdog keeps rolling slowly. Inside, mozzarella sits beside the sausage and pulls into long strings when you break it open.
Ingredients
Instructions
- 1
Dice 250g potato into 0.5cm cubes.
Soak in cold water for 5 minutes to remove excess starch, then drain completely. Moisture on the potatoes prevents them from sticking to the batter.
- 2
Skewer 4 hot dog sausages and attach 4 mozzarella pieces on top of or alongside each.
Dust lightly with flour - this base coat helps the batter adhere.
- 3
Combine 1 cup flour, 180ml milk, 1 tsp baking powder, and 2 tbsp sugar to make a thick batter.
The right consistency flows slowly off a lifted spoon.
- 4
Dip the skewer in batter, then press the diced potato cubes firmly onto the battered surface by hand.
Roll in 1 cup breadcrumbs to coat all sides evenly.
- 5
Heat oil to 170C.
Add the hot dogs and fry over medium-low heat for 4 to 5 minutes, rotating, until all sides are golden-brown and crispy. The potato cubes need to cook through, so don't rush.
- 6
Drain the fried hot dogs thoroughly on a rack.
Serve immediately while the potato coating is crisp and the cheese is warm and stretchy.
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