Korean Potato Cheese Dog


  • 3 Idaho® Russet Potatoes (peeled and cubed)
  • 1 teaspoon salt
  • 3 tablespoon all-purpose flour
  • 5 mozzarella string cheese sticks
  • 5 wooden sticks
  • 1 egg
  • 1 cup Panko breadcrumbs


  1. Boil cubed Idaho® potatoes until soft.
  2. Mash the boiled potatoes.
  3. Add salt and flour, then mix well to form a dough.
  4. Skewer mozzarella cheese onto the wooden sticks.
  5. Cover the cheese with the potato dough, ensuring it's well-covered to prevent the cheese from leaking out when deep-fried.
  6. In a shallow bowl, beat the egg.
  7. Coat the corn dogs in the egg wash.
  8. Then cover them with Panko breadcrumbs.
  9. *Important*: Freeze the corn dogs for 30 minutes before deep frying.
  10. Add oil to a large pot that can fit your corn dogs.
  11. Heat the oil over medium-high heat.
  12. Deep fry the corn dogs until golden brown.

Korean Potato Cheese Dog

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Yield: Makes about 5 Potato Cheese dogs.

Thanthip (Fawn) Orbesen
Food Blogger

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