Potato Corn Dog
Gamja Hotdog
Prep: 25 min | Cook: 10 min | Total: 35 min | Serves: 4
Ingredients
- 4 Hot dogs or sausages
- 4 Mozzarella cheese sticks (optional)
- 3 medium Potatoes (peeled, diced small)
- 1 cup All-purpose flour
- 2 tablespoons Sugar
- 1 teaspoon Baking powder
- 1 Egg
- ½ cup Milk
- 3 cups Vegetable oil (for frying)
- 4 Wooden skewers (long)
Instructions
- Boil the diced potatoes in salted water for 5 minutes until just tender but still firm. Drain well and set aside.
- Skewer each sausage (and cheese stick if using) onto a wooden skewer. Pat dry and dust lightly with flour.
- Make the batter: mix flour, sugar, baking powder, egg, and milk until smooth and thick enough to coat.
- Dip each skewer into the batter, then press the diced potato pieces all around the batter-coated surface. The potatoes should stick to the batter.
- Heat oil to 350F. Carefully lower the potato corn dogs into the oil and fry for 4-5 minutes, turning occasionally, until golden and crispy. Drain on paper towels and serve with ketchup and mustard.
From K-Kitchen — koreanhomecook.com