Korean Potato Hot Dogs are a fun twist on the classic hot dog! They’re made with juicy sausages wrapped in dough and coated in crispy potato shavings. Yum!
I love how these hot dogs are perfect for any gathering! They’re not just tasty; they’re also super fun to eat. Who can resist that crispy potato goodness? 😍
Key Ingredients & Substitutions
Hot Dog Sausages: Regular beef, chicken, or turkey hot dogs work well. If you’re looking for a vegetarian option, try using plant-based hot dogs. They provide a different flavor but still taste great!
Potatoes: Use Russet or Yukon Gold potatoes for the best texture. If you want a healthier twist, try sweet potatoes, but keep in mind they’ll change the taste slightly.
Flour: All-purpose flour is ideal for the batter. If you have gluten allergies, you can use a gluten-free flour blend or rice flour for a crispy texture.
Panko Breadcrumbs: Panko gives a nice crunch! If you don’t have them, regular breadcrumbs or crushed cornflakes can be good substitutes. Just fry them a bit longer for that extra crisp!
How Do I Get the Crispiest Coating on My Hot Dogs?
To achieve that perfect crispy coating, the technique is key. Start with the potatoes: make sure they’re well-drained so they don’t release too much moisture during frying. Also, coat them with batter and then potatoes thoroughly.
- Heat the oil to the right temperature (350°F) before frying. If the oil is too cold, the coating will absorb more oil and be soggy.
- Don’t crowd the hot dogs in the oil; fry a few at a time for even cooking.
- Let them drain on paper towels to remove excess oil and keep them crispy!
Enjoy the process and the deliciousness of your Korean Potato Hot Dogs!
How to Make Korean Potato Hot Dog
Ingredients You’ll Need:
For the Hot Dogs:
- 4 hot dog sausages
- 4 skewers (wooden or metal)
For the Batter:
- 1 cup all-purpose flour
- 1 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
For the Potato Coating:
- 2 large potatoes, peeled and grated
- 1/2 cup panko breadcrumbs or crushed crispy onions
- 1 cup sweet corn kernels (fresh or frozen)
For Frying and Garnish:
- Oil, for deep frying
- Green onions, thinly sliced (for garnish)
- Ketchup or Korean chili sauce, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and another 15-20 minutes for frying, resulting in about 30-35 minutes altogether. You’ll enjoy tasty hot dogs that are both crispy and juicy in no time!
Step-by-Step Instructions:
1. Prepare the Hot Dogs:
Insert a skewer into each hot dog sausage lengthwise. This will make it easier to dip and fry them. Set the skewered sausages aside while you prepare the coating.
2. Make the Batter:
In a mixing bowl, combine all-purpose flour, water, sugar, salt, and baking powder. Whisk until you have a smooth batter that is lump-free. This batter will help the potatoes stick to the hot dogs.
3. Prepare the Potatoes:
Grate the peeled potatoes and then drain any excess moisture. You can do this by placing the grated potatoes in a clean kitchen towel or cheesecloth and squeezing out the liquid. This step is important for achieving a crispy texture!
4. Coat the Hot Dogs:
Spread the grated potatoes evenly on a plate. Dip each batter-coated hot dog into the grated potatoes, pressing gently to ensure the potatoes stick to the batter. Then, roll the coated hot dog in panko breadcrumbs or crushed crispy onions for extra crunch.
5. Fry the Hot Dogs:
Heat oil in a deep fryer or deep pan to 350°F (175°C). Carefully place the potato-coated hot dogs into the hot oil, a few at a time, and fry them until golden brown and crispy, which should take about 3-5 minutes.
6. Drain and Serve:
Once they’re golden brown, remove the hot dogs from the oil and drain them on paper towels. While they are still warm, make a slit along each hot dog and spoon in some sweet corn kernels. Finally, garnish with sliced green onions and drizzle your choice of ketchup or Korean chili sauce on top.
7. Enjoy!
Serve your hot dogs hot with extra dipping sauce on the side. Enjoy your delicious, crispy Korean Potato Hot Dogs that are sure to be a hit!
Can I Use Different Types of Sausages for This Recipe?
Absolutely! You can use beef, chicken, turkey, or even vegan sausages depending on your preference. Just make sure they fit comfortably on the skewer!
What’s the Best Way to Cook the Potatoes for Extra Crispiness?
For the crispiest texture, be sure to drain the grated potatoes well to remove excess moisture. After coating, you can also leave them to sit for a few minutes before frying to help the coating adhere better.
Can I Prepare the Batter Ahead of Time?
Yes, you can prepare the batter a few hours in advance and keep it covered in the refrigerator. Just give it a quick stir before using it to ensure it’s smooth again!
How Do I Store Leftover Hot Dogs?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, simply pop them in the oven at 350°F (175°C) for a few minutes until warmed through, to help retain their crispiness.