Snack
Cheesy Potato Corn Dog
1 h 30 minServes 4Nutri-Score D€€
D
1 h 30 min
1 h 30 minCheesy Potato Corn Dog
what you need
Ingredients
russet potatoes (peeled and cut into chunks)Produce2 pieces
eggs (beaten)Dairy2 pieces
breadcrumbsPantry120 g- cornstarchPantry60 g
mozzarella cheese (cut into thick sticks)Dairy200 g
saltSpices3 g
black pepper (ground)Spices1 g
parmesan cheese (grated)Dairy30 g- frying oil (for deep frying)Pantry1 litre
per serving
Nutrition
399kcal
- Carbs
- 44 g
- Proteins
- 14 g
- Fat
- 19 g
what you’ll use
Tools
Stockpot- Potato masher
Mixing bowl ×3- Deep fryer
step by step
Method
- Step 1
Cook the potatoes
- Peel and cut the potatoes into chunks.
- Boil until soft, then drain well.
- Step 2
Season and mash
- Mash the potatoes until smooth.
- Add the salt, pepper and parmesan and mix well.
- Step 3
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.
- Step 4
Bread the corn dogs
- Coat each one in cornstarch.
- Dip in the beaten eggs.
- Roll in the breadcrumbs until fully covered.
- Step 5
Freeze
- Place the corn dogs on a tray and freeze until firm.
- Step 6
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.