Korean Street Food-Style Potato Hot Dogs
featured in I Recreated Some of Blackpink's Favorite Foods
BlackPink’s Rosé loves these Korean street food-style potato hot dogs with sugar sprinkled on top! They’re savory, sweet, and cheesy. What’s not to love?
Tasty Team
March 01, 2021
84% would make again
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
1 hr
1 hr
Cook Time
30 minutes
30 min
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
1 hr
1 hr
Cook Time
30 minutes
30 min
Ingredients
for 4 servings
Batter
- 2 cups all purpose flour (250 g)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 tablespoons sugar
- 1 large egg
- 1 ½ cups milk (360 mL)
Potatoes
- 3 yukon gold potatoes, peeled, medium sized
- 2 tablespoons all purpose flour
Cheese Dogs
- vegetable oil, for frying
- 2 beef hot dogs
- 1 block mozzarella cheese
- all purpose flour, for dusting
- 1 cup panko breadcrumbs (115 g)
- sugar, for serving
- ketchup, for serving
- Special Equipment
- 4 wooden chopsticks
Nutrition Info
- Calories 773
- Fat 27g
- Carbs 106g
- Fiber 17g
- Sugar 11g
- Protein 25g
Estimated values based on one serving size.
Preparation
- Make the batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a well in the center, add the egg and milk, and whisk until smooth. Transfer the batter to tall glass, then chill in the refrigerator until ready to use.
- Make the potatoes: Dice the potatoes into ¼-inch cubes, then transfer to a large bowl and cover with cold water. Soak for 1 hour to remove excess starch, then drain.
- Bring a medium pot of water to a boil. Add the potatoes and blanch for 3–4 minutes, until cooked ¾ way through. Drain and rinse with cold water. Pat the potatoes dry and transfer to a bowl. Sprinkle the flour over the potatoes and toss to coat.
- Make the cheese dogs: Heat 4–5 inches of vegetable oil in a large pan over medium heat until the temperature reaches 350°F (180°C).
- Cut each hot dog in half crosswise.
- Cut the mozzarella block into 4 rectangles to match the size of the hot dog halves.
- Thread a hot dog half and a cheese stick onto each wooden chopstick. Lightly coat in flour.
- Transfer the potatoes to a plate or baking sheet. Add the panko bread crumbs to a separate plate or the same baking sheet.
- Dip a cheese dog in the batter to coat fully, then place on the potatoes, packing tightly to adhere. Coat in the panko bread crumbs. Repeat with the remaining cheese dogs.
- Fry the potato hot dogs, 2 at a time, in the hot oil for 5–7 minutes, turning occasionally, until golden brown on all sides. Transfer to a paper towel to drain.
- Sprinkle the potato hot dogs with sugar and drizzle with ketchup.
- Enjoy!
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