Ingredients
- 3½ cups all-purpose flour
- ¾ cup + 2 tablespoons water
- ¼ cup granulated sugar
- 2 teaspoons instant dry yeast
- 1 teaspoon salt
- 6 hotdogs
- 2 cups shredded mozzarella
- 5 medium potatoes, diced
- 3 Tablespoons cornstarch
- 1 cup breadcrumbs
Method
- In a mixing bowl, combine flour, water, sugar, yeast, and salt. Mix until smooth.3½ cups all-purpose flour , ¾ cup + 2 tablespoons water, ¼ cup granulated sugar , 2 teaspoons instant dry yeast , 1 teaspoon salt
- Cover the bowl with plastic wrap and let the dough rise for 45 minutes.
- Skewer each hotdog onto a bamboo stick.6 hotdogs
- Coat diced potatoes in cornstarch. Set aside.5 medium potatoes, 3 Tablespoons cornstarch
- Melt mozzarella in the microwave until soft and stretchy.2 cups shredded mozzarella
- Wrap each hotdog with melted mozzarella.
- Dip each hotdog in the risen dough, twisting to coat evenly. Smooth out with your fingers if needed.
- Roll the wrapped hotdog in the potato mixture, then coat with breadcrumbs until evenly covered.
- Heat cooking oil in a pot to 350°F (180°C).
- Deep fry the corndogs until golden brown, about 5–8 minutes, flipping occasionally for even color until golden and crispy.
Garnish and serve:
- Sprinkle with dried parsley. Serve hot with ketchup, mayo, or honey mustard.
Notes
Storage:
- Store in an airtight container and refrigerate for up to 2 days. Reheat in an air fryer at 350°F (180°C) for 5–7 minutes.
- Freeze for up to 1 month. Reheat from frozen until hot and crispy.