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Korean Street Food-Style Potato Hot Dogs

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

Total Time

1 hr 30 min

1 hr 30 min

Prep Time

1 hr

1 hr

Cook Time

30 minutes

30 min

Korean Street Food-Style Potato Hot Dogs
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

Powered by
    Calories 1040
    Fat 42g
    Carbs 116g
    Fiber 4g
    Sugar 14g
    Protein 47g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Cut each hot dog in half crosswise.
  6. Cut the mozzarella block into 4 rectangles to match the size of the hot dog halves.
  7. Thread a hot dog half and a cheese stick onto each wooden chopstick. Lightly coat in flour.
  8. Transfer the potatoes to a plate or baking sheet. Add the panko bread crumbs to a separate plate or the same baking sheet.
  9. 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.
  10. 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.
  11. Sprinkle the potato hot dogs with sugar and drizzle with ketchup.
  12. Enjoy!

Spring is here!

This season, we have tons of easy and delicious favorites to share.

Spring is here!

This season, we have tons of easy and delicious favorites to share.

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