Korean Potato Cheese Dog
Source:
Thanthip (Fawn) Orbesen
Food Blogger
Yield:
Makes about 5 Potato Cheese dogs.
Ingredients:
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
Directions:
Boil cubed Idaho® potatoes until soft.
Mash the boiled potatoes.
Add salt and flour, then mix well to form a dough.
Skewer mozzarella cheese onto the wooden sticks.
Cover the cheese with the potato dough, ensuring it's well-covered to prevent the cheese from leaking out when deep-fried.
In a shallow bowl, beat the egg.
Coat the corn dogs in the egg wash.
Then cover them with Panko breadcrumbs.
*Important*: Freeze the corn dogs for 30 minutes before deep frying.
Add oil to a large pot that can fit your corn dogs.
Heat the oil over medium-high heat.
Deep fry the corn dogs until golden brown.