The first bite tastes amazing, with stretchy mozzarella inside, and that sweet sausage moment that makes everyone suddenly just taste-testing a second one. These potato corn dogs have a coating that is made of mashed potato instead of cornmeal batter, so they feel extra hearty and extra snackable. They’re perfect for weekend treats, parties, and game nights, and you can serve them with ketchup, mustard, mayo, or a spicy sauce.
What is a Potato Corn Dog?
A potato corn dog is a skewered sausage and cheese snack. You’ll often see versions inspired by Korean street food, where cheese pulls are basically part of the job description. This version gets its structure from potatoes and breadcrumbs, and the result is a crispy snack that is gloriously cheesy at the core.
Pro Tips for the Best Potato Corn Dogs
- Dry your potatoes well! After boiling, drain and let them steam for a couple of minutes, because wet mash can slip right off the skewer.
- A quick 10-15 minutes in the fridge helps the potato coating hold its shape when frying.
- Press breadcrumbs gently and pat them on firmly so you get a thick coat that doesn’t fall off in the oil.
- Use medium-hot oil, because too hot browns the outside before the inside cooks through.
Frequently Asked Questions
Why is my potato coating falling off?
This usually happens when the mashed potatoes are too wet or warm. Let the potatoes steam dry after boiling, then mash and season while they’re not overly hot. Chilling the shaped corn dogs for 10–15 minutes helps the coating stick better. Also, make sure you press the potato firmly around the skewer with no gaps.
What oil is best for frying?
You can use vegetable, sunflower, or canola oil. These oils handle frying temperatures without adding extra flavor. Also, avoid olive oil for deep frying since it can smoke more easily at high heat.
How do I stop the cheese from leaking out?
The key is sealing, by wrapping the potato mixture tightly around the sausage and cheese so no seams are exposed. Keep the mozzarella pieces thick rather than thin shreds, which melt too quickly and escape. If you notice leaking, lower the heat slightly and fry a bit longer.
How to Store Potato Corn Dogs
They can last for up to 3 days in the fridge. If they seem dry while reheating, a light oil spray helps restore that fried crunch. You can also freeze them after breading or after frying.
Ingredients
How to Make Potato Corn Dogs
Cook the potatoes until fork-tender.
Cook the potatoes until fork-tender.
Cut the sausages in half and cut the mozzarella into pieces.
Cut the sausages in half and cut the mozzarella into pieces.
Slide one sausage piece onto a chopstick/skewer, then add one mozzarella piece.
Slide one sausage piece onto a chopstick/skewer, then add one mozzarella piece.
Take a portion of potato, cover the sausage-cheese skewer, sealing and shaping it like a corn dog.
In a bowl, mash the cooked potatoes with Parmesan, salt, and pepper, and split into 4 portions.
Roll the potato corn dog in cornstarch, dip it into beaten egg, then press it into breadcrumbs.
Take a portion of potato, cover the sausage-cheese skewer, sealing and shaping it like a corn dog.
Fry until deeply golden, turning carefully for even browning.
Roll the potato corn dog in cornstarch, dip it into beaten egg, then press it into breadcrumbs.
Serve while the cheese is still in its stretchy prime.
Fry until deeply golden, turning carefully for even browning.
Serve while the cheese is still in its stretchy prime.
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