Korean Potato Hot Dog is a fun twist on a classic! It’s a hot dog wrapped in a crispy potato coating, making it crunchy outside and soft inside. Yum!
These hot dogs are perfect for a snack or quick meal, and let’s be honest, who can resist a tasty potato treat? I love pairing them with some sweet sauce—so good!
Key Ingredients & Substitutions
Hot Dogs: Choose your favorite sausages, whether it’s beef, pork, or chicken. You can even try plant-based options for a vegetarian twist. I love using spicy sausages for added flavor!
Potatoes: Russet potatoes are ideal due to their high starch content, which makes them crispy. If you’re in a pinch, sweet potatoes could work too, giving a unique flavor.
All-purpose Flour: If you need a gluten-free option, substitute with a gluten-free flour blend. I’ve tried this and it works just as well!
Cornstarch: This helps make the batter light and crispy. If you don’t have it, arrowroot powder is a good alternative.
Panko Breadcrumbs: For a crunchier texture, use regular breadcrumbs if you don’t have panko. But I highly recommend going with panko for that extra crispiness!
How Can I Perfectly Coat the Hot Dogs?
Coating the hot dogs correctly is key to achieving that delightful crunch. Here’s how you can do it:
- After preparing the hot dogs and batter, make sure the hot dogs are dry so the batter sticks well.
- Dip each hot dog in the flour batter fully, letting the excess drip off.
- Next, roll the hot dog in the grated potatoes. Press them down firmly to ensure a good coating.
- If using panko, roll the potato-coated hot dog in breadcrumbs before frying for added crunch.
Taking your time with the coating step will help ensure an even texture and beautiful golden color when fried!
Korean Potato Hot Dog Recipe
Ingredients You’ll Need:
- 4 hot dogs or sausages
- 2 medium potatoes, peeled and grated
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup water
- 1 tbsp sugar
- 1/2 tsp salt
- 2 eggs
- Oil for deep frying
- 1/2 cup panko breadcrumbs (optional, for extra crunch)
- 1/4 cup cooked corn kernels (optional)
- 1/2 cup crispy fried onions (optional, for topping)
- 2 green onions, sliced thinly (for garnish)
- Korean chili sauce or ketchup (for drizzle and dipping)
How Much Time Will You Need?
This recipe requires about 15-20 minutes for preparation and about 15 minutes for frying. In total, you can have delicious Korean Potato Hot Dogs ready in about 30-35 minutes. Quick and tasty!
Step-by-Step Instructions:
1. Prepare the Hot Dogs:
Begin by boiling or steaming the hot dogs until warmed through, if desired. Insert a skewer or stick into each hot dog for easy handling later. This will make it easier to coat and fry them!
2. Grate the Potatoes:
Peel the potatoes and grate them using a grater. To remove excess moisture, place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out the liquid. This is important for achieving that crispy texture!
3. Make the Batter:
In a mixing bowl, combine the all-purpose flour, cornstarch, sugar, salt, and water. Mix well with a whisk to form a smooth batter. In another bowl, beat the eggs until well mixed. This will serve as the second coating for the hot dogs.
4. Coat the Hot Dogs:
Dip each hot dog skewer into the flour batter first, making sure it’s fully coated. Next, dip it into the beaten eggs. Finally, press the grated potatoes evenly onto the hot dog to cover it completely. If you want extra crunch, finish up by rolling it in panko breadcrumbs!
5. Fry the Hot Dogs:
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Carefully place the coated hot dogs into the hot oil and fry them for about 4-5 minutes or until they are golden brown and crispy. Once done, remove them and place them on paper towels to drain excess oil.
6. Assemble and Garnish:
Put the fried potato hot dogs on a serving board. Drizzle them with Korean chili sauce or ketchup. For extra flavor and crunch, sprinkle crispy fried onions, cooked corn kernels, and garnish with sliced green onions on top.
7. Serve and Enjoy:
Enjoy your savory, crispy Korean Potato Hot Dogs hot and fresh! They’re perfect for snacking, and don’t forget the extra sauce on the side for dipping!
Dig in and savor each crunchy, delicious bite!
Can I Use Sweet Potatoes Instead of Regular Potatoes?
Absolutely! Sweet potatoes will give a different flavor and a slight sweetness to the hot dogs, which can be a delicious twist. Just make sure to peel and grate them in the same way.
How Do I Store Leftover Hot Dogs?
Any leftover Korean Potato Hot Dogs can be stored in an airtight container in the fridge for up to 2 days. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes to regain their crispiness.
Can I Make the Batter in Advance?
Yes, you can make the batter ahead of time! Just cover it and store it in the fridge for a few hours. Give it a good stir before using, as it may thicken slightly when chilled.
What Can I Serve with Korean Potato Hot Dogs?
These are great on their own, but you can serve them with a side of fries, a simple salad, or some pickled vegetables for a nice accompaniment. They also work well with various dipping sauces like mustard or ranch!
