Description
This twist on a corn dog uses Idaho® Russet Potatoes instead of a cornbread batter as the breading for a hot dog. The use of potatoes makes this recipe delightfully crisp on the outside and creamy and light on the inside.
Ingredients
- ¼ cup mayonnaise
- 2 tablespoons mustard
- 2 tablespoons sambal chili paste
- 1 tablespoon sweet relish
- 1 tablespoon ketchup
- 3 large Idaho® Russet Potatoes
- olive oil
- salt
- ¼ cup chopped scallions
- ½ cup grated Parmesan cheese
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup sour cream
- 8 to 10 popsicle sticks
- 4 hot dogs, cut in half
- 3 tablespoons vegetable oil
Instructions
- To 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.
- Preheat oven to 350 degrees F.
- Using a fork
- poke a few holes into each Idaho® Russet Potato. Rub each potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about 1 hour
- until tender.
- 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. 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.
- One by one
- stick a popsicle stick into a hot dog starting at the cut end and putting it about 3/4 of the way through the dog. Take about 1/4 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.
- Heat about 3 tablespoons vegetable oil in a heavy bottom pot to 375 degrees F. Working in batches
- fry the potato dogs
- flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt.
- Serve the potato dogs with the sauce on the side
- or drizzled on top if desired.
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Servings: 8