Korean Potato Hot Dog is a fun twist on the classic hot dog! It’s a juicy sausage wrapped in a layer of crispy, golden-brown potatoes. Yum!
These tasty treats are perfect for sharing, or just for when you’re really hungry. I like to dip mine in ketchup and mustard—so good! 😋
Making these hot dogs is a breeze. Just fry them up until crispy, and you’ll have a delicious snack in no time. Perfect for kids and adults alike!
Key Ingredients & Substitutions
Hot Dog Sausages: You can use any kind of sausage you like. Turkey or chicken sausage is a great option for a leaner version, and veggie sausages work well for a meat-free treat.
Potatoes: Russets are the best for frying due to their starch content. If they’re unavailable, Yukon Golds make a good substitute, giving you a creamy texture.
All-Purpose Flour: If you need a gluten-free option, you can use a gluten-free flour blend. It helps in creating that lovely crispy batter.
Fried Onions or Potato Chips: If you can’t find fried onions, you can use crushed cornflakes or a different type of crispy snack. It adds a nice crunch!
What’s the Best Way to Get Crispy Potatoes on a Hot Dog?
Getting those potatoes crispy and golden on the hot dog is key! Here’s how to do it right:
- First, make sure to blanch the potatoes, which helps get them soft but not mushy. This way, they cook evenly during frying.
- When pressing the potatoes onto the hot dog bun, be gentle but firm to form an even crust without falling off.
- Coat each potato-covered bun in the batter thoroughly, then roll it in the crispy topping for an extra crunch. This mix gives a delightful texture once fried.
- Deep frying needs hot oil. Monitor the temperature to ensure a nice, even golden color—350°F (175°C) is just right!
How to Make Korean Potato Hot Dog
Ingredients You’ll Need:
For the Hot Dogs:
- 4 hot dog sausages
- 4 hot dog buns
For the Potato Coating:
- 2 large potatoes, peeled and diced into small cubes
- 1 cup all-purpose flour
- 1/2 cup corn starch
- 1 cup cold water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup crispy fried onions or potato chips, crushed (for coating)
For Frying and Garnishing:
- Oil for deep frying (vegetable or canola)
- Ketchup, for drizzling
- Sliced green onions, for garnish
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and another 15-20 minutes for frying. Altogether, you’re looking at 40-45 minutes for a delicious homemade treat!
Step-by-Step Instructions:
1. Preparing the Potatoes:
Start by blanching the diced potatoes. Boil a pot of water, then add the diced potatoes and let them cook for about 3 minutes until they’re just tender but not too soft. Drain well and pat them dry using a kitchen towel. This will help them become crispy later on!
2. Making the Batter:
In a large bowl, combine the all-purpose flour, corn starch, salt, and black pepper. Slowly add the cold water while stirring to create a thick batter that’s smooth and lump-free.
3. Stuffing the Hot Dog Buns:
Open up the hot dog buns on a clean counter. Place one hot dog sausage inside each bun. Press the bun gently to make sure the sausage is snugly fit inside.
4. Coating with Potatoes:
Now it’s time to add the potatoes! Take a handful of the blanched potato cubes and press them gently against the sides and top of each stuffed hot dog bun, covering as much surface as possible to form a nice crust.
5. Batter Coating:
Carefully dip each potato-covered bun into the batter you made earlier, ensuring the potatoes are completely coated. This will create a deliciously crispy exterior when fried!
6. Rolling in Crispy Topping:
Next, roll the battered hot dog in the crushed crispy fried onions or potato chips. This adds an extra crunch and flavor on top of the potatoes!
7. Frying the Hot Dogs:
Heat oil in a deep fryer or large pot to about 350°F (175°C). Carefully place each hot dog in the hot oil, frying them for about 3-5 minutes until they turn a golden brown color and are crispy all over.
8. Draining the Oil:
Once they’re done frying, use a slotted spoon to remove the hot dogs and let them drain on paper towels to remove excess oil.
9. Adding Toppings:
Drizzle ketchup over the tops of your hot dogs. Sprinkle with sliced green onions for a fresh touch!
10. Serve and Enjoy:
Your Korean Potato Hot Dogs are ready to be served! Enjoy them hot and crunchy for a mouthwatering snack or meal.
Can I Use Different Types of Sausages?
Absolutely! Feel free to use beef, chicken, turkey, or even plant-based sausages. Each type will bring its own flavor to the dish, so choose based on your preference!
What If I Don’t Have Corn Starch?
No problem! You can replace corn starch with an equal amount of additional all-purpose flour, or try using potato starch if you have it. This will still give you that lovely crispy coating.
Can I Bake Instead of Frying?
Yes, you can bake these hot dogs! Preheat your oven to 400°F (200°C). Place the potato-coated hot dogs on a parchment-lined baking sheet and lightly spray them with cooking oil. Bake for about 20-25 minutes or until crispy, flipping halfway through for even cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to crisp them back up!
