Korean Potato Hot Dog is a fun and tasty twist on the classic hot dog! It features a juicy sausage, coated in crispy potatoes that are deep-fried to perfection. Yum!
These hot dogs are perfect for a snack or party. Honestly, who wouldn’t want a hot dog with a crunchy potato jacket? They’re a total crowd-pleaser! 😄
I love serving them with a side of ketchup and mustard. Easy to make and so delicious, they’re always a hit with friends and family. Enjoy your tasty bites!
Key Ingredients & Substitutions
Hot Dogs: Any good-quality hot dog or sausage works here. If you’re looking for something different, try using chicken or turkey sausages for a leaner option. For a vegetarian dish, use plant-based sausages!
Potatoes: Russet potatoes are perfect for this recipe. They get crispy when fried. If you want to try something new, sweet potatoes add a unique flavor, but note they may not get as crispy.
Panko Breadcrumbs: These add an extra crunch to your hot dogs. If you don’t have panko, you can use regular breadcrumbs or crushed cornflakes for a different texture.
Korean Ketchup or Spicy Sauce: Korean ketchup is slightly sweeter than regular ketchup. You could substitute with regular ketchup and add a bit of Sriracha for heat!
How Do You Achieve the Perfect Fry on These Hot Dogs?
Frying is key to making these hot dogs extra delicious. To get it right, follow these steps:
- Heat the oil to 350°F (175°C). If it’s too hot, the outside will burn before the inside cooks. If it’s not hot enough, they will soak up too much oil and become greasy.
- Carefully add the coated hot dogs to the hot oil. Do not overcrowd the pan; fry in batches for even cooking.
- Fry until golden brown and crispy, about 4-5 minutes. Let them drain on paper towels to remove excess oil.
Use a thermometer for accurate oil temperature; it makes all the difference for that perfect crispy texture!
Korean Potato Hot Dog Recipe
Ingredients You’ll Need:
For the Hot Dog:
- 4 hot dogs or sausages
- 4 wooden skewers
For the Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp sugar
- 1 tsp baking powder
- 3/4 cup milk (adjust as needed)
- 1 egg
For the Potato Coating:
- 2 large potatoes, peeled
- 1 cup panko breadcrumbs (optional, for extra crunch)
- Salt, to taste
For Frying:
- Oil, for deep frying
For Toppings:
- Korean ketchup or spicy sauce, for drizzling
- Sesame seeds, for garnish
- Sliced green onions, for garnish
How Much Time Will You Need?
To make these delightful Korean Potato Hot Dogs, you’ll need about 30 minutes of preparation time and about 10 minutes for frying. So, plan for a total of around 40 minutes from start to finish for this tasty treat!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by peeling the potatoes. Cut them into 1/2-inch thick sticks or rectangular chunks. Next, parboil the potato pieces in salted water for about 3-4 minutes. You want them slightly tender but still firm. Drain them well and let them sit to dry for a bit.
2. Assemble the Hot Dogs:
Take each hot dog and carefully insert a wooden skewer lengthwise through it. This will make them easier to handle while coating and frying. Give each hot dog a light roll in flour to help the batter adhere later.
3. Make the Batter:
In a mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, baking powder, egg, and milk. Mix until you have a smooth batter that is thick enough to coat the hot dogs well. You can adjust the milk to achieve the desired consistency!
4. Coat with Potatoes:
Dip each floured hot dog into the batter, making sure it’s fully covered. Then, take the parboiled potato pieces and press them gently onto the batter-covered hot dog, ensuring they stick well.
5. (Optional) For Extra Crispiness:
If you love extra crunch, roll the coated hot dogs in panko breadcrumbs after adding the potatoes. This step is entirely optional but adds a delightful texture!
6. Fry:
Heat oil in a deep fryer or a large deep pan to about 350°F (175°C). Fry the potato-coated hot dogs in batches until they are golden brown and crispy all over, which should take about 4-5 minutes. Once done, remove them and let them drain on paper towels.
7. Serve:
When ready to serve, drizzle some Korean ketchup or a spicy sauce of your choice over the top. Sprinkle with sesame seeds and garnish with chopped green onions for an authentic touch!
8. Enjoy!
Dig in and savor every crunchy and tasty bite of your Korean Potato Hot Dogs. They’re sure to be a hit!
These hot dogs feature a fun and crispy potato coating, with the perfect blend of flavors and textures, just like you’d find in the streets of Korea! Enjoy this delightful treat with your friends and family!
Can I Use Different Types of Sausages?
Absolutely! You can use any type of sausage you prefer—beef, pork, chicken, or even plant-based sausages for a vegetarian option. Just make sure they’re fully cooked if they’re not fresh sausages.
How Do I Store Leftover Hot Dogs?
If you have any leftovers, let them cool completely and store them in an airtight container in the fridge for up to 2 days. To reheat, simply warm them in the oven for a few minutes to help regain their crispiness!
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko breadcrumbs, regular breadcrumbs will work just fine. You can also crush cornflakes for a unique crunch, giving your hot dogs a fun texture!
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a quick stir before using, as it may thicken while sitting. Enjoy your cooking!
