Potato Covered Corn Dog Recipe

Inspired by JOMO HOUSE

Time30m

Serves4

Corn dog coated with crispy potato pieces.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Potato Covered Corn Dog

4 pieces Hot dogs

1 cup Cornmeal

1 cup 00 bread flour

1 tsp Baking powder

1 tsp Celtic sea salt

1 tbsp sugar

1 cup Milk

1 large Egg

2 medium Potatoes

4 cups Oil for frying

Method

Cooking Instructions

Prepare the Potatoes

Peel and grate the potatoes. Soak them in cold water for about 10 minutes to remove excess starch. Drain and pat dry with a kitchen towel.

Make the Batter

In a bowl, mix the cornmeal, all-purpose flour, baking powder, salt, and sugar. In another bowl, whisk together the milk and egg. Combine the wet ingredients with the dry ingredients until smooth.

Prepare the Hot Dogs

Insert wooden skewers into each hot dog, leaving enough handle for easy dipping.

Coat the Hot Dogs

Dip each hot dog into the batter, ensuring they are fully coated. Then roll the batter-coated hot dog in the grated potatoes, pressing gently to adhere.

Fry the Corn Dogs

Heat the oil in a deep frying pan over medium-high heat. Once hot, fry the potato-covered corn dogs in batches for about 4-5 minutes or until golden brown. Remove and drain on paper towels.

Serve

Serve hot with your favorite dipping sauces.