Korean Potato Hot Dog is a fun twist on a classic favorite! It’s a tasty hot dog wrapped in a crispy potato coating that’s golden and crunchy. Yum!
You won’t be able to resist these delicious bites; they’re as fun to eat as they are to make! I love dipping them in ketchup or mustard—perfect for sharing (or not, no judgment here!).
Key Ingredients & Substitutions
Hot Dogs or Korean Sausages: Traditional hot dogs work well, but using Korean sausages will enhance the dish’s authenticity. If you prefer a vegetarian option, try vegetable or soy-based hot dogs.
Cooked Potatoes: Diced potatoes are essential for that crunchy exterior. If you’re in a hurry, frozen hash browns can be a great time-saver. Just thaw and chop them small!
All-Purpose Flour: This flour gives a nice base for the batter. If you’re gluten-free, rice flour can be a good substitute for a light and crispy texture.
Panko Breadcrumbs: For an extra crunch, panko is fantastic. If you can’t find it, crushed cornflakes or even tortilla chips can add that desired crispiness!
How Do You Achieve Perfectly Crispy Coating?
The key to getting that golden and crispy potato coating is all in the preparation. Here’s how to do it right:
- Make sure your potatoes are dry before coating. Excess moisture can prevent them from sticking properly.
- When you dip the hot dog in batter, ensure it’s fully coated. This will help the potatoes adhere better.
- Don’t rush the frying process. Frying at the right temperature (350°F or 175°C) is crucial for that perfect crisp without burning.
- For even frying, turn the hot dogs gently while cooking to brown them evenly.
Follow these tips, and you’ll be on your way to making fantastic Korean Potato Hot Dogs that everyone will love!
Korean Potato Hot Dog
Ingredients You’ll Need:
For the Hot Dog:
- 4 hot dogs or Korean sausages
For the Potato Coating:
- 2 cups cooked potatoes, diced into small cubes
- 1 1/4 cups all-purpose flour
- 1 cup water (adjust as needed)
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 large egg
- 1 cup panko breadcrumbs or crushed cornflakes (optional for extra crunch)
For Frying and Garnish:
- Cooking oil, for frying
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Optional: ketchup or sweet chili sauce for dipping
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. You’ll spend around 10 minutes prepping the hot dogs and coating them, followed by about 15 to 20 minutes frying them to crispy perfection. Easy and quick!
Step-by-Step Instructions:
1. Prepare the Hot Dogs:
Start by inserting wooden skewers through each hot dog lengthwise. Leave some space at the end of the skewer for easy handling. This will make it fun and easy to eat!
2. Make the Batter:
In a mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking powder. Then, add the egg and gradually mix in the water until you get a slightly thick batter that can coat the back of a spoon. Adjust the water as needed to achieve the right consistency.
3. Prepare the Potatoes:
Pat the diced cooked potatoes dry with a paper towel to remove any moisture. This helps them stick better to the batter. Spread them out on a shallow plate or tray for easy rolling.
4. Coat the Hot Dogs:
Dip each skewered hot dog into the batter, ensuring it’s completely coated. Roll the battered hot dog in the diced potatoes, pressing gently so that the potatoes adhere well. For an extra crispy finish, you can roll the hot dog in panko breadcrumbs or crushed cornflakes after the potato layer.
5. Fry the Hot Dogs:
Heat the cooking oil in a deep frying pan or pot to 350°F (175°C). Carefully place the potato-coated hot dogs into the hot oil, frying them until they’re golden brown and crispy, which should take about 3 to 5 minutes. Turn them occasionally to ensure they cook evenly.
6. Drain and Serve:
Once golden and crispy, remove the hot dogs from the oil and place them on paper towels to drain any excess oil. Drizzle with sweet chili sauce or ketchup, sprinkle with sesame seeds and chopped green onions for garnish, and serve hot with your favorite dipping sauces.
Enjoy your crispy, flavorful Korean Potato Hot Dogs! They’re sure to be a hit!
Can I Use Different Types of Sausages?
Absolutely! You can use any type of hot dog or sausage you prefer, including vegetarian or vegan options. Korean-style sausages will give you an authentic flavor, but feel free to experiment!
How Do I Store Leftover Potato Hot Dogs?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or an air fryer for a crisp texture instead of the microwave, which can make them soggy.
Can I Prepare This Recipe in Advance?
Yes! You can prepare the hot dogs with the potato coating and refrigerate them for up to a day before frying. Just remember to let them sit at room temperature for about 15 minutes before frying to ensure even cooking.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, crushed cornflakes or even crushed tortilla chips can serve as great alternatives to add crunch. You can also use regular breadcrumbs if that’s all you have on hand, though they may not give as much texture.