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Cheesy Potato Corn Dog
Snack

Cheesy Potato Corn Dog

45 minServes 6Nutri-Score D€€
from @aflavorfulbite100 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • potatoes (peeled and cut into small cubes)Produce400 g
  • mozzarella cheese (cut into thick sticks)Dairy200 g
  • sausages (halved lengthwise)Meat6 pieces
  • flourGrains150 g
  • cornstarchPantry30 g
  • baking powderPantry5 g
  • sugarPantry15 g
  • saltSpices3 g
  • milk (cold)Dairy200 ml
  • egg (beaten)Dairy1 piece
  • panko breadcrumbsBakery100 g
  • vegetable oil (for deep frying)Pantry1 litre
  • ketchup (for serving)Pantry60 ml
  • mustard (for serving)Pantry30 ml

per serving

Nutrition

326kcal

Carbs
32 g
Proteins
10 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Skewer ×6
  • Mixing bowl ×2
  • Deep fryer
  • Slotted spoon
  • Grater
  • Cooling rack

step by step

Method

  1. Prepare the potatoes

    • Peel the potatoes and cut them into small cubes.
    • Rinse the cubes in cold water and pat them completely dry.
    • Fry the potato cubes in hot oil until golden and crispy, then drain on a cooling rack.
    Step 1

  2. Make the batter

    • Whisk the flour, cornstarch, baking powder, sugar and salt in a mixing bowl.
    • Add the milk and the beaten egg and whisk to a smooth, thick batter.
    • Chill the batter while you assemble the skewers.
    Step 2

  3. Assemble the corn dogs

    • Thread a piece of mozzarella and a piece of sausage onto each skewer.
    • Dip each skewer into the batter, turning to coat it evenly.
    • Press the crushed crispy potatoes all over the batter so they stick.
    Step 3

  4. Fry the corn dogs

    • Heat the oil to 175 °C.
    • Fry the corn dogs in batches until deep golden and crispy, turning as needed.
    • Drain on a cooling rack.
    Step 4

  5. Serve

    • Sprinkle the corn dogs with sugar if you like.
    • Serve hot with ketchup and mustard.
    Step 5
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