Korean potato hot dogs are fun and crispy treats! They’re made by wrapping hot dogs with fluffy potato batter and then frying them until golden brown.
These tasty bites are super popular at street markets. I love adding a sprinkle of cheese or drizzling some ketchup for extra yum! You can’t eat just one! 🌭🥔
Key Ingredients & Substitutions
Hot Dogs: You can pick your favorite kind—beef, pork, or turkey. For a twist, try plant-based hot dogs for a vegetarian version!
Potatoes: I recommend using starchy potatoes like Russets because they create a fluffy coating. If you’re in a pinch, sweet potatoes can be a fun substitute for a different flavor.
Panko Breadcrumbs: These provide great crunch! If you don’t have them, crushed cornflakes or even plain breadcrumbs will work. You could even leave them out if you want a lighter version.
Cheese Sticks: Optional but delightful! You can use mozzarella or cheddar cheese sticks inside the hot dog for a cheesy surprise. If you’re trying to cut down on dairy, you can skip this step completely.
How Do I Get the Perfect Batter Consistency?
The batter consistency is key for that crispy exterior! Here’s how to nail it:
- Start with cold water when mixing your batter to help it stay light and airy.
- Mix until just combined. A few lumps are okay; avoid overmixing, which can make it tough.
- If the batter is too thick, add a splash more water until it coats the hot dogs easily.
- If it’s too thin, sprinkle in a bit more flour to thicken it up.
Getting this right will give you that crunchy outer layer that makes these hot dogs irresistible!
What’s the Best Way to Fry Them Crispily?
Frying can be tricky, but here are some tips for perfect results:
- Heat your oil to the right temperature (around 350°F or 175°C) to avoid greasy hot dogs. A cooking thermometer is helpful!
- Don’t overcrowd the pan; fry just a few at a time for even cooking and crispiness.
- Turn the hot dogs occasionally to ensure they cook evenly and develop a golden crust all around.
With these tips, you’ll make Korean Potato Hot Dogs that everyone will love! Enjoy cooking!
How to Make Korean Potato Hot Dog
Ingredients You’ll Need:
For The Hot Dogs:
- 4 hot dogs or sausages
- 4 wooden skewers
For The Potato Coating:
- 2 medium potatoes, peeled and grated
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 3/4 cup cold water
- Salt, a pinch
- 1/2 cup diced boiled potatoes (for coating)
For Frying:
- Vegetable oil, for frying
- 1/2 cup panko breadcrumbs or crushed cornflakes (optional for extra crunch)
For Serving:
- Ketchup, for serving
- Mustard, for drizzling
- Chopped green onions, for garnish
- Optional: cheese sticks (to add inside hot dog if desired)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of preparation (including assembling and coating the hot dogs) and another 10-15 minutes for frying. So, you can have these delicious treats ready to enjoy in about 30-40 minutes!
Step-by-Step Instructions:
1. Prepare the Skewers:
First, take your wooden skewers and carefully insert them into the hot dogs lengthwise. Leave enough of the skewer sticking out to hold them easily.
2. Grate the Potatoes:
Next, peel and grate the potatoes. Spread the grated potatoes onto a clean kitchen towel and press to remove any excess moisture. This helps the coating stay crisp!
3. Make the Batter:
In a mixing bowl, combine the flour, cornstarch, sugar, baking powder, and a pinch of salt. Gradually whisk in the cold water until you achieve a thick, smooth batter, similar to pancake batter. You might need to adjust the amount of water depending on your desired thickness.
4. Prepare the Coating:
Dice the boiled potatoes into small cubes and set them aside. If you want an extra crunchy coating, get your panko breadcrumbs or crushed cornflakes ready!
5. Assemble the Hot Dogs:
Start by coating each hot dog in a little flour to help the batter stick. Next, dip each hot dog into the batter, making sure it’s evenly coated. Then, roll it in the diced boiled potatoes and press some panko breadcrumbs or crushed cornflakes onto it if you’re using them for added crunch.
6. Fry Them Up:
In a deep pan or fryer, heat vegetable oil to about 350°F (175°C). Carefully lower the coated hot dogs into the hot oil and fry for about 3-5 minutes. Turn them occasionally until they’re golden brown and crispy.
7. Drain Excess Oil:
Once fried, remove the hot dogs from the oil and place them on paper towels to drain off any excess oil and keep them crispy.
8. Serve and Enjoy:
Drizzle with ketchup and mustard, sprinkle with chopped green onions, and serve with extra ketchup on the side for dipping. Enjoy your crispy, savory Korean Potato Hot Dogs!
Can I Use Different Types of Sausages?
Absolutely! Feel free to use any type of hot dog or sausage you prefer—beef, pork, turkey, or even plant-based options work great. Choose your favorite for a personalized twist!
What Can I Substitute for Cornstarch?
If you don’t have cornstarch on hand, you can use potato starch or tapioca starch as a substitute. If you’d rather avoid starches, using a bit more flour will also work, though it may alter the texture slightly.
How to Store Leftovers?
Store any leftover Korean Potato Hot Dogs in an airtight container in the fridge for up to 2 days. To reheat, place them in an oven or an air fryer to make them crispy again rather than using a microwave.
Can I Freeze These Hot Dogs?
Yes! You can freeze the assembled but uncooked hot dogs. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready to cook, fry them straight from frozen, just add a minute or two to the cooking time.
