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This twist on a corn dog uses potato instead of a cornbread batter as the breading for a hot dog but it changes the whole dynamic of the classic meat on a stick.
Instead of a dense corn breading, the potato breading is creamy and light.
Since these cut the hot dogs in half, you can also use them as snack or hors d’oeuvre fare, instead of pigs in blankets.
They’re great nibble with beer!
The recipe, sent to us by the Idaho Potato Commission, was created by Dan Whalen of The Food in my Beard, who was inspired by fried snacks coated in a layer of potatoes, in Puerto Rico.
The tangy and delicious dipping sauce is a mixture of what Dan would want on both French fries and a hot dog.
July is National Hot Dog Month; the third Wednesday is National Hot Dog Day.
> The history of hot dogs.
> The best hot dogs, wagyu beef dogs from Snake River Farms.
> Favorite hot dog toppings by city.
> Mac and cheese hot dogs and 30 more hot dog recipes.
> Mini corn dogs recipe.
> Hot dog vs. weiner vs. frank.
> Hot dog vs. sausage: the difference.
> Field Roast Great Vegan Hot Dogs.
> How hot dogs are made.
> Nitrates and nitrites.
RECIPE: POTATO DOGS
Ingredients
For The Sauce
¼ cup mayo
2 tablespoons mustard
2 tablespoons sambal oelek chili paste (substitute more ketchup if you don’t like heat)
1 tablespoon ketchup
1 tablespoon sweet relish
For The Potato Mixture
3 large Idaho® russet potatoes
Olive oil
Salt
¼ cup chopped scallions
½ cup grated Parmesan cheese
1 egg
½ cup breadcrumbs
¼ cup sour cream
Plus
Vegetable oil
4-5 hot dogs, cut in half
8-10 ice pop sticks
Preparation
1. MAKE the sauce. Mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use. This can be done up to 3 days in advance.
2. PREHEAT the oven to 350°F.
3. POKE a few holes into each potato using a fork. Rub the potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about an hour until tender.
4. PREHEAT about 3″ of vegetable oil to 375°F in a heavy bottom pot.
5. PEEL the potatoes and run them through a potato ricer into a large bowl. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine.
6. ADD the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth but not too wet. It should be stiffer than mashed potatoes.
7. INSERT the ice pop sticks, one by one, into the hot dogs. Start at the cut end and push the stick about ¾ of the way through the dog.
8. TAKE ¼ cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs. Then, working in batches…
9. FRY the potato dogs, flipping a few times to evenly brown on all sides. Remove from the oil to a drying rack or paper towel and season with a pinch of salt.
10. SERVE the potato dogs with the sauce on the side or drizzled on top, as desired.
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