A Crispy Potato Corn Dogs (Korean corn dogs) is like a fancy version of a regular corn dog you might find at fairs. I love making it at home because it’s easy and fun!

It’s basically a hot dog on a stick, dipped in a special batter that’s a little sweet and savory. The cool part is you can coat it with different things, like breadcrumbs or even bits of french fries. After that, you fry it until it’s nice and crispy. Some folks add cheese inside for an extra surprise. Once it’s done, I like to drizzle ketchup and mustard on top, and sometimes a sprinkle of sugar. It’s a tasty and crunchy snack that’s a bit different from the usual, and that’s why I enjoy making Crispy potato corn dogs in my kitchen!

How to Make Crispy Potato Corn Dogs

Ingredients:

Batter:

• 1 cup bread flour
• 1/4 cup rice flour (or more bread flour as a substitute)
• 1 teaspoon salt
• 2½ tablespoons granulated sugar
• 1 large egg
• 3 ounces of warm water
• 1 teaspoon instant yeast

Coating:

• 1/2 cup panko bread crumbs
• 2 cups frozen french fries (optional), cut into 1/2″ cubes

Hot Dogs & Cheese:

• 4 hot dogs
• 4 ounces mozzarella cheese, cut into 3/4″x2″ sticks

Frying:

• 6 cups peanut oil

Optional Toppings:

• Yellow mustard
• Ketchup

Instructions:

Step 1:

In a large bowl, mix bread flour, rice flour, salt, and sugar.

Step 2:

In another bowl, combine the egg and water. Add yeast and mix well.

Step 3:

Add the wet ingredients to the dry mixture. Stir until a dough ball forms. Cover the bowl with a damp towel and let it proof in a warm spot for at least 1 hour.

Step 4:

Skewer a whole hot dog for a regular corn dog, leaving 2 inches for a handle. For a combo dog, cut a hot dog in half and skewer it with a cheese block. Pat the skewers dry with a paper towel.

Step 5:

In a wide, heavy pan, heat 1-2 inches of peanut oil to 330˚F/165˚C.

Step 6:

Dip a skewer into the batter, wrapping it around the hot dog. Use wet fingertips to pinch off excess dough and smooth it evenly. then Roll the skewers in french fries or bread crumbs, pressing firmly for the fries to stick.

Step 7:

Gently place the skewers into the hot oil and fry until golden (about 5-7 minutes). Turn for even browning.

Step 8:

Drain on a rack. Sprinkle each corn dog with a teaspoon of sugar and drizzle with ketchup and mustard. Serve hot and savor your Crispy potato corn dogs!

Tips

Experiment with Coatings: Try different coatings like sweet potato fries or even crushed potato chips for a unique twist.

Cheese Variations: Explore using different types of cheese for a personalized touch, like cheddar or pepper jack.

Serve Fresh: Korean crispy potato corn dogs are best enjoyed right after frying for that perfect crunch.

How to serve

I love to enjoy Crispy Potato Corn Dogs with classic sides like French fries or onion rings, as they perfectly complement the crispy texture of the corn dogs. But you can try healthier options too, like sweet potato fries or a garden salad, for a lighter meal.

Additionally, coleslaw or potato salad adds a creamy contrast to the savory flavor of the corn dogs, while tangy pickles or corn on the cob provide a refreshing touch to the plate. With these delicious sides, you can create a satisfying and balanced meal that everyone will enjoy.

How many calories are in a Korean potato corn dog?

The exact calorie count for a Korean potato corn dog can vary based on factors like size, specific ingredients, and cooking methods. However, on average, a medium-sized Korean potato corn dog can have approximately 200 to 300 calories. Keep in mind that this is a rough estimate, and the actual calorie content may differ based on the recipe and any additional toppings or fillings used.

If you’re closely monitoring your calorie intake, it’s advisable to check the specific nutritional information for the exact recipe you follow.

How to Store Crispy Potato Corn Dogs?

To store crispy potato corn dogs, allow them to cool completely first. Then, place them in an airtight container or wrap them tightly in aluminum foil. Store them in the refrigerator for up to 3-4 days. When ready to enjoy, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again.

Potato Corn Dog FAQ

Can I use different types of hot dogs?

Absolutely! Feel free to experiment with various hot dog options, such as beef, chicken, or vegetarian substitutes, to suit your taste preferences.

Can I make the batter ahead of time?

While it’s best to prepare the batter fresh for optimal texture, you can mix the dry ingredients in advance. Add the wet ingredients just before frying to ensure a crispy coating.

What can I use instead of panko bread crumbs for coating?

Get creative with coatings! Substitute panko with crushed potato chips, sweet potato fries, or even crushed crackers for a unique and flavorful twist.

Can I freeze unbaked corn dogs for later use?

It’s not recommended to freeze unbaked Korean potato corn dogs as the batter’s consistency may change upon thawing. It’s best to freeze them after frying and reheating when ready to eat.

Can I skip the french fry coating?

Absolutely. While coating with french fries adds an extra layer of crunch, you can choose to skip this step or experiment with alternative coatings like extra panko or crushed chips. Adjust to your liking!

If you have any questions or comments, feel free to reach out to me via email at Admin@wasiancookery.com. Additionally, I welcome your engagement on social media! Follow Me at @Wasiancookery  on Instagram, Facebook, and Pinterest. I’d love to connect with you there!