These fun Korean Potato Hot Dogs are a tasty twist on the classic! Each hot dog is wrapped in a crispy potato coating that makes them golden and delicious.
They’re great for a snack or a party treat! I love dipping mine in ketchup or sweet sauce. It feels like a festival right at home! 🎉
Key Ingredients & Substitutions
Hot Dogs: Use your favorite type, whether beef, pork, turkey, or plant-based. For a lighter option, consider chicken or turkey hot dogs. Just make sure to go for ones that hold up well when cooked!
Mashed Potatoes: They’re key for that crispy outer layer. Instant mashed potatoes can work in a pinch, but real mashed potatoes are way tastier. You can also use sweet potatoes for a fun twist!
Breadcrumbs: Cornflakes give a unique crunch, but if you don’t have them, panko breadcrumbs are a great alternative. Both options provide that satisfying crispy shell. You could also use crushed crackers if needed!
Vegetable Oil: This is essential for deep frying. You can also use canola or peanut oil. Both have high smoke points and yield great results without altering the flavor much.
How Do You Ensure the Perfect Crispy Coating?
Achieving that perfectly crispy coating can be tricky, but with these easy steps, you’ll do great! First, make sure your mashed potatoes are slightly thick. If they’re too runny, the coating won’t stick as well.
- Set up a clean breading station: flour → egg → breadcrumbs. This helps to keep everything organized and results in a nice layer of coating.
- After coating the hot dog in mashed potatoes, make sure to roll it in flour gently to absorb extra moisture.
- Dip quickly into the egg, letting the excess drip off before coating with breadcrumbs. This helps to create an even crunch.
- Fry at the right temperature. If the oil is too hot, the outside will burn before the inside is cooked. If it’s too cool, they’ll absorb too much oil.
Korean Potato Hot Dog
Ingredients You’ll Need:
For the Hot Dogs:
- 6 hot dogs
For the Coating:
- 2 cups mashed potatoes (well-seasoned and slightly thick in texture)
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 cup crushed cornflakes or panko breadcrumbs
For the Topping:
- 1 cup diced boiled potatoes
- 1/4 cup sweet corn kernels (optional)
- 1/2 cup cooked or finely chopped green onions (for garnish)
- Ketchup or spicy mayo (for drizzling)
- Vegetable oil (for deep frying)
Seasoning:
- Salt and pepper, to taste
- Optional: chili powder or Korean chili flakes for garnish
How Much Time Will You Need?
This delightful recipe will take you about 20 minutes to prepare and around 15-20 minutes to fry. Plus, there’s no long waiting time—just a bit of cooling down for the potatoes. You’ll have crunchy hot dogs ready in no time and enjoy those delicious flavors!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by boiling your potatoes until tender, then mash them to a smooth consistency. Season the mashed potatoes with salt and pepper to taste. Set aside to cool slightly so they’re easier to work with.
2. Set Up Your Breading Station:
In one shallow bowl, place the flour. In a second bowl, whisk the eggs until well-beaten. In your third bowl, put the crushed cornflakes or panko breadcrumbs. This will make the breading easy and organized.
3. Coat the Hot Dogs:
Take a hot dog and coat it evenly with the mashed potato mixture using your hands or a spatula. Make sure it’s thoroughly covered so every bite will be delicious!
4. Breading Them Up:
Roll the coated hot dog lightly in the flour to make the layer stick, then dip it in the beaten eggs to further coat it, and finally roll it in the breadcrumbs until well covered. Shake off any excess breadcrumbs gently.
5. Fry Away:
In a deep frying pan or pot, heat up the vegetable oil to about 350°F (175°C). Remember, the oil should be hot, but be careful not to let it smoke. Fry the coated hot dogs in small batches for about 3-4 minutes on each side or until they’re golden brown and crispy. Once done, remove them and let them drain on paper towels.
6. Serving Time:
To serve, top each hot dog with diced boiled potatoes and optional sweet corn kernels for extra flavor and texture. Don’t forget to garnish with finely chopped green onions and add a drizzle of ketchup or spicy mayo on top. If you like a bit of heat, sprinkle with chili powder or Korean chili flakes for that extra zing!
7. Enjoy!
Serve your Korean Potato Hot Dogs hot with dipping sauces on the side—perfect for sharing or enjoying all by yourself! Yum!
Can I Use Different Types of Hot Dogs?
Absolutely! You can use any type of hot dog you prefer—beef, pork, turkey, chicken, or even plant-based options. Just ensure they are sturdy enough to hold up during cooking!
What Can I Use Instead of Cornflakes?
If you don’t have cornflakes, panko breadcrumbs are a great substitute, providing excellent crunch. You can also use crushed crackers or regular breadcrumbs in a pinch!
How Do I Store Leftovers?
Leftover Korean Potato Hot Dogs can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness—microwaving may make them soggy.
Can I Make These Hot Dogs in Advance?
Yes! You can prepare the hot dogs and bread them ahead of time, then store them in the fridge until you’re ready to fry. Just cook them fresh for that crispy perfection!
