Korean Potato Hot Dog is a fun twist on classic hot dogs! Picture a juicy sausage wrapped in dough, coated in crispy potato pieces. It’s crunchy on the outside and soft inside!
Serving these at a party always gets people excited. I mean, what’s better than hot dogs? Hot dogs with potatoes! They’re perfect for snacking or sharing with friends. Yum!
Key Ingredients & Substitutions
Frozen Corn Dogs or Hot Dogs: Regular hot dogs work well if you’d like to make these from scratch. Use turkey or veggie hot dogs for a lighter or vegetarian version. I like using spicy sausage for an extra kick!
Russet Potatoes: These potatoes are starchy and perfect for crispiness. If you have Yukon Golds or sweet potatoes, they can be great alternatives, offering a different flavor and sweetness.
All-Purpose Flour: This is the base for your batter. You can use whole wheat flour for a healthier option, or gluten-free flour if you need it to be gluten-free. It will still create a nice coating!
Korean-Style Spicy Sauce: If you don’t have this, sriracha mixed with a little ketchup makes a quick substitute. I love adding a drizzle of honey for sweetness!
How Do You Achieve Crispy Potato Coating?
The secret to that crunchy, delicious potato layer is in the preparation of the potatoes. Cooking them slightly before coating helps them stick and adds to their crispness when fried. Here’s how I do it:
- Boil the cubed potatoes just until tender and not mushy—about 5 minutes. Drain well to avoid excess water.
- Pat the potatoes dry. This step helps them crisp up during frying. Moisture is the enemy of crunch!
- Coat the hot dog evenly with the potato cubes. Make sure to press them lightly but not too hard, so they stay on during frying.
- Make sure your oil is hot enough before frying. If it’s not, the coating can become greasy and soft instead of lovely and crispy!
How to Make Korean Potato Hot Dog
Ingredients You’ll Need:
For the Hot Dogs:
- 4 frozen corn dogs or hot dogs (store-bought or homemade)
For the Potato Coating:
- 2 large russet potatoes, peeled and cut into small cubes
For the Batter:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk (adjust if needed)
- 1 large egg
For Frying and Topping:
- Vegetable oil (for frying)
- Korean-style spicy sauce or ketchup (for drizzling)
- Optional toppings: chopped green onions, crispy breadcrumbs or fried garlic
Time Needed
This delicious recipe takes about 30 minutes total—10 minutes of prep time and about 20 minutes for frying and assembling. It’s quick, fun, and perfect for a snack or party treat!
Step-by-Step Instructions:
1. Prepare the Potatoes:
First, fill a pot with salted water and bring it to a boil. Add the cubed potatoes and cook them until they are just tender, which should take about 5 minutes. Once they’re ready, drain them and pat them dry with paper towels to remove excess moisture—this is key for crispy results!
2. Skewering the Hot Dogs:
Next, take each frozen corn dog or hot dog and carefully skewer it with a wooden stick. This makes them easier to dip into the batter later on!
3. Coat with Potato Cubes:
Now it’s time to get those potatoes on! Coat each corn dog with the potato cubes, pressing them lightly against the hot dog so they stick well. Make sure the potatoes are evenly distributed around the surface.
4. Making the Batter:
In a mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk and the egg. Slowly add the wet ingredients to the dry ingredients, mixing until you have a smooth batter. If it feels too thick, just add a little more milk until you reach the desired consistency!
5. Heating the Oil:
In a deep pan or fryer, heat the vegetable oil to approximately 350°F (175°C). This temperature is essential for achieving that golden, crispy texture!
6. Dipping the Hot Dogs:
Once your oil is hot enough, dip each potato-covered corn dog into the batter, ensuring that all those potato cubes are covered well. You want to make sure you get a nice, even coating!
7. Frying Time:
Carefully place each coated hot dog into the hot oil. Fry them for about 4-5 minutes, turning them occasionally, until they are golden brown and crispy all around. Be careful not to overcrowd the pan—it’s better to fry in batches!
8. Draining the Hot Dogs:
Once they’re done frying, remove the hot dogs from the oil and let them drain on paper towels to get rid of any excess oil.
9. Adding the Finishing Touches:
Drizzle Korean spicy sauce or ketchup over your crispy Korean Potato Hot Dogs. If you want, sprinkle some chopped green onions and crispy toppings like breadcrumbs or fried garlic for added flavor and crunch!
10. Serve and Enjoy:
Serve these hot, crispy treats while they’re still warm and enjoy every bite of your delicious Korean Potato Hot Dogs!
Enjoy your tasty snack with a mix of sweet and spicy flavors!
Can I Use Fresh Potatoes Instead of Frozen Corn Dogs?
Absolutely! If you prefer fresh hot dogs, just make sure to cook them before coating with potatoes. You can boil or grill them for a few minutes to ensure they’re fully cooked before proceeding with the recipe.
What Oil Is Best for Frying These Hot Dogs?
I recommend using vegetable oil or canola oil since they have a high smoke point and create a nice crispy texture. Avoid using olive oil, as it has a lower smoke point and can burn easily.
How Do I Store Leftover Korean Potato Hot Dogs?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, you can place them in an oven at 375°F (190°C) for about 10-15 minutes to help them regain their crispiness!
Can I Make the Batter Ahead of Time?
While it’s best to use the batter fresh for maximum crispiness, you can prepare it ahead and store it in the fridge for a few hours. Just give it a good stir before using, as it might thicken slightly while sitting.
