Cook the potatoes

• Peel and cut the potatoes into chunks.
• Boil until soft, then drain well.

Season and mash

• Mash the potatoes until smooth.
• Add the salt, pepper and parmesan and mix well.

Shape around the cheese

• Divide the potato mixture into 4 portions.
• Cut the mozzarella into thick sticks.
• Wrap each potato portion around a mozzarella stick and press firmly to seal.

Bread the corn dogs

• Coat each one in cornstarch.
• Dip in the beaten eggs.
• Roll in the breadcrumbs until fully covered.

Freeze

• Place the corn dogs on a tray and freeze until firm.

Fry

• Heat the frying oil to 175 °C.
• Fry the corn dogs until golden brown and the cheese melts.
• Drain on paper towels and serve hot.