Potato Corn Dog
In these crispy potato corn dogs, a savory hot dog and gooey mozzarella stick are wrapped in fluffy mashed potatoes, coated in panko, and fried until golden brown and crunchy. Perfect for parties, game day, or anytime you want a cheesy, handheld snack, they’re best served with ketchup and mustard for dipping.
Tasty Team
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Total Time
50 minutes
50 min
Prep Time
10 minutes
10 min
Cook Time
40 minutes
40 min
Ingredients
for 4 servings
- 2 large Yukon Gold potatoes, scrubbed and cut into bite-sized pieces
- 1 teaspoon kosher salt
- black pepper, to taste
- 2 hot dogs, cut in half crosswise
- 2 mozzarella string cheese sticks, cut in half crosswise
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1 ½ cups vegetable oil
- ketchup, for serving
- mustard, for serving
Nutrition Info
- Calories 1006
- Fat 75g
- Carbs 64g
- Fiber 3g
- Sugar 2g
- Protein 18g
Estimated values based on one serving size.
Preparation
- Place a steamer basket over a large pot of boiling water. Add the potatoes to the steamer basket, and cook until fully cooked and easily pierced with a fork, about 25 minutes.
- Transfer the potatoes to a large bowl. Using a ricer or a fork, mash them up. Stir in the salt, and add pepper to taste. Stir well to combine.
- Skewer 1 hot dog half lengthwise onto a wooden skewer, then skewer 1 mozzarella stick half onto the same skewer. Repeat with the remaining hot dog and mozzarella stick halves to make 4 skewers total.
- Scoop one-fourth of the mashed potatoes, and place on 1 skewer. Using your hands, roll the potato over the hot dog and cheese to cover completely. Repeat for all skewers.
- Place the flour in 1 bowl, the eggs in a second bowl, and the bread crumbs in a third bowl. Coat the potato-covered skewers with flour, then dip into the eggs, and finally the bread crumbs, ensuring no wet spots remain.
- Place the vegetable oil in a large pot. Heat the oil over high heat to 350℉. Carefully add the corn dogs, and cook, turning occasionally, until the dogs are golden brown and the cheese is melted, 4–5 minutes.
- Remove the corn dogs from the oil, and drain on a wire rack. Serve with ketchup and mustard.
- Enjoy!
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