Combo Corn Dog - Add Potato Recipe

Make the batter

In a medium bowl whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder and 1 tsp salt until evenly combined. In a separate bowl beat 1 large egg with 1 cup milk and 2 tbsp vegetable oil. Pour the wet ingredients into the dry and whisk until smooth and slightly thick — it should coat a hot dog but still be pourable. If too thick, add up to 1-2 tbsp milk.

Prepare coating

Pour 1 cup panko breadcrumbs into a shallow dish and set next to the batter. This adds a crunchy exterior for a combo texture. Keep batter warm if possible (a small heatproof bowl over warm water) to help it cling when dipping.

Prep sausages

Pat 6 hot dogs dry with paper towels so batter adheres. If making a cheese-stuffed combo, cut 3 oz cheddar into six thin sticks (~1/2 oz each) and press each stick alongside or into a slit in a hot dog. Insert a wooden skewer through the center lengthwise, leaving about 2–3 inches of skewer exposed for a handle. Chill briefly (10 minutes) to help set the cheese.

Prepare potato

Peel the large russet potato (or leave skin on if preferred). Using a box grater or a mandoline set for matchsticks, cut the potato into thin matchstick fries (shoestring). Rinse the cut potatoes under cold water until water runs clear to remove excess starch, then drain and pat very dry with kitchen towels.

Par-fry potato (optional — crispier result)

Heat 2 cups vegetable oil in a medium saucepan to 325°F (163°C). Fry the potato matchsticks in batches for 2–3 minutes until just starting to soften but not brown. Remove with a spider or slotted spoon and drain on paper towels. Season lightly with 1 tsp salt, 1 tsp black pepper and 1 tsp paprika while warm. Keep aside; they will be finished after corn dogs are done.

Heat oil for corn dogs

Pour about 6 cups vegetable oil into a deep, heavy pot or Dutch oven to reach ~3 inches deep. Heat oil to 350–360°F (175–182°C). Use a thermometer and maintain temperature between batches; lower temperature will make greasy corn dogs, too hot will brown outside before inside cooks.

Coat and bread each dog

Working one at a time, pat the skewer-mounted hot dog dry again. Hold the skewer and dip the hot dog into the batter, turning to coat completely. If batter is too thin to stick, dip twice (first dip then quickly back into batter). Immediately roll the battered dog in the panko breadcrumbs to coat evenly and press gently so crumbs adhere. Allow excess crumbs to fall off.

Fry corn dogs

Carefully lower 2–3 corn dogs (do not overcrowd) into the hot oil using tongs or a spatula, keeping the exposed skewer above oil to avoid burning. Fry 3–4 minutes, turning occasionally, until batter is golden brown and cooked through. Internal temperature of sausage should reach 160°F (71°C) for beef pork combos. Remove to a rack or paper towels to drain. Repeat with remaining corn dogs, keeping finished ones warm in a 200°F (95°C) oven if desired.

Finish fries (if par-fried)

After all corn dogs are cooked, raise oil temperature to 375°F (190°C). Return the par-fried potato matchsticks in batches to the hot oil for 1–2 minutes until golden and crisp. Drain on paper towels and season again with a pinch of salt, pepper and paprika.

Alternative single-step fry

If you skipped par-frying, fry raw matchsticks in batches at 350–360°F for 3–4 minutes until golden and crisp, then drain and season.

Serve each Combo Corn Dog hot on its skewer with a generous portion of the crispy potato matchsticks on the side. Offer ketchup and yellow mustard (to taste) for dipping. If desired, sprinkle a pinch of extra paprika or chopped parsley over the fries for color.