POTATO DOGS | ALLRECIPES
This twist on a corn dog uses Idaho® Russet Potatoes instead of a cornbread batter as the breading for a hot dog. The use of potatoes makes this recipe delightfully crisp on the outside and creamy and light on the inside.
Provided by Idaho® Potatoes
Categories Main Dishes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield 8 potato dogs
Number Of Ingredients 16
Steps:
- To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use.
- Preheat oven to 350 degrees F.
- Using a fork, poke a few holes into each Idaho® Russet Potato. Rub each potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about 1 hour, until tender.
- Peel the potatoes and run them through a potato ricer into a large bowl. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine. Add the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth, but not too wet. It should be stiffer than mashed potatoes.
- One by one, stick a popsicle stick into a hot dog starting at the cut end and putting it about 3/4 of the way through the dog. Take about 1/4 cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs.
- Heat about 3 tablespoons vegetable oil in a heavy bottom pot to 375 degrees F. Working in batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt.
- Serve the potato dogs with the sauce on the side, or drizzled on top if desired.
Nutrition Facts : Calories 277.7 calories, CarbohydrateContent 10.5 g, CholesterolContent 48.5 mg, FatContent 23.1 g, FiberContent 0.5 g, ProteinContent 7.4 g, SaturatedFatContent 7 g, SodiumContent 615.2 mg, SugarContent 3.4 g
POTATO DOGS | IDAHO POTATO COMMISSION
Provided by Dan Whalen
Number Of Ingredients 16
Steps:
- 1. To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use. 2. Preheat oven to 350°F. 3. Using a fork, poke a few holes into each potato. Rub the potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about an hour until tender. 4. Preheat about 3? of vegetable oil in a heavy bottom pot to 375°F. 5. Peel the potatoes and run them through a potato ricer into a large bowl. 6. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine. 7. Add the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth but not too wet. It should be stiffer than mashed potatoes. 8. One by one, stick a popsicle stick into a hot dog starting at the cut end and putting it about ¾ of the way through the dog. 9. Take about ¼ cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs. 10. Working in batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt. 11. Serve the potato dogs with the sauce on the side, or drizzled on top if desired.
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