Crispy Potato Corn Dog Wrapped in Fresh Potato Batter
A crispy and chewy homemade snack made by wrapping sausages in flourless grated fresh potato and settled potato starch before frying.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A unique snack that uses freshly grated potato and settled potato starch as the dough instead of flour. Wrap the sausages, coat them in breadcrumbs, and fry them golden in a small amount of oil for a crispy outside and chewy inside.
- Servings
- about 2–3 servings
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
- Potato2 (large)
- Vienna sausages8
- Breadcrumbsas needed
- Salt1/2 tsp
- About two large potatoes should make enough coating for 8 Vienna sausages. It is delicious even with a thick potato coating, so prepare potatoes generously so you do not run short.
- Leave the bowl with the potato liquid alone for about 20 minutes so the potato starch (sediment) settles to the bottom.
Steps
1. About two large potatoes should make enough coating for 8 Vienna sausages.
It is delicious even with a thick potato coating, so prepare potatoes generously so you do not run short.
Grate the peeled potatoes on a grater.
2. Put all the grated potato into a cotton cloth and...
3. The less moisture there is, the better the dough holds together, so it is best to squeeze it out thoroughly.
Leave the bowl with the potato liquid alone for about 20 minutes so the potato starch (sediment) settles to the bottom.
4. Also prepare the Vienna sausages and breadcrumbs.
5. Gently pour off only the water so the sediment is not poured away.
This fine sediment acts as a binder so it holds together well.
6. Add the potato pulp, the settled starch, and 1/2 tsp salt, then mix evenly to make the dough.
7. Flatten the potato dough to a size that can wrap around the sausage,
place the sausage inside and...
8. Wrap it well.
10
9. Coat evenly with breadcrumbs.
10. Brushing on a little egg wash helps the breadcrumbs stick even better,
but even without egg wash, the moisture from the potato seems to make the breadcrumbs adhere quite well.
11
12
11. Pour in only enough oil to submerge about half of the ingredients,
and fry them golden brown, turning them over from side to side.
This way, you can easily fry them with just a small amount of oil.
12. Drain the excess oil on paper towels.
Ppunwife's tips
- The less moisture there is, the better the dough holds together, so it is best to squeeze it out thoroughly.
- Pour in only enough oil to submerge about half of the ingredients and flip them back and forth until golden brown; you can easily fry them with just a small amount of oil.
FAQ
Is an egg wash necessary when coating with breadcrumbs?
Brushing with egg wash makes them stick even better, but the potato dough itself has enough moisture that the breadcrumbs adhere well even without it.
How can I make the potato dough hold together well?
Squeeze the grated potato thoroughly in a cotton cloth, let the collected potato water settle for 20 minutes, and mix the settled starch sediment back into the potato pulp; it acts as a binder so it holds together well.
How much frying oil should I use?
Pour in just enough oil to submerge about half of each piece without fully submerging it, and turn them over while frying to cook them golden brown using only a small amount of oil.
