Scott's Recipe

Korean Potato Cheese Dog

Category: Potatoes

3 Idaho® Russet Potatoes (peeled and cubed)
1 tsp salt
3 Tbsp all-purpose flour
5 mozzarella string cheese sticks
5 wooden sticks
1 egg
1 cup Panko breadcrumbs


1. Boil cubed Idaho® potatoes until soft.
2. Mash the boiled potatoes.
3. Add salt and flour, then mix well to form a dough.
4. Skewer mozzarella cheese onto the wooden sticks.
5. Cover the cheese with the potato dough, ensuring it's well-covered to prevent the cheese from leaking out when deep-fried.
6. In a shallow bowl, beat the egg.
7. Coat the corn dogs in the egg wash.
8. Then cover them with Panko breadcrumbs.
9. *Important*: Freeze the corn dogs for 30 minutes before deep frying.
10. Add oil to a large pot that can fit your corn dogs.
11. Heat the oil over medium-high heat.
12. Deep fry the corn dogs until golden brown.