Potato Hotdog Logs

Look, creamy mashed potato and juicy hotdogs, and fried them to a crisp!


November 2010 | By Rachelle Santos
Potato Hotdog Logs
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at a glance

Main Ingredient

Potato

Type

Appetizers

Preparation Time

00:00:00


Date Published

November 2010

Look, we put together creamy mashed potato and juicy hotdogs, and fried them to a crisp! Send it off as baon or serve as merienda. Makes 7 to 8 pieces500 grams potatoes, peeled and quartered1/2 cup grated Cheddar cheese2 tablespoons milk2 tablespoons butter, cubed1/2 teaspoon salt1/4 teaspoon white pepper1/2 tablespoon vegetable oil4 cocktail hotdogs, sliced in half crosswise1/3 cup all-purpose flour1 egg, beaten and mixed with 1 tablespoon milk3/4 cup Japanese breadcrumbsoil for deep-fryingketchup and mayonnaise, to serve1  Make the mashed potatoes: Boil potatoes in a medium saucepan until very tender, about 8 to 10 minutes. Transfer potatoes to a large bowl and mash using a potato masher or fork. Add cheese, milk, and butter; mix well. Season with salt and pepper. Chill for 15 minutes.2  Cook the hotdogs: In a small frying pan, heat vegetable oil. Fry hotdogs for 1 to 2 minutes or until cooked. Let cool.3  Place about 1/4 cup mashed potatoes on your palm and flatten. Place a hotdog in the center then form into a log, enclosing the hotdog. Dredge in flour, dip in egg mixture, then roll in breadcrumbs. Repeat with the rest of the ingredients.4  Deep-fry in batches in preheated oil until golden brown, about 1 to 2 minutes. Drain on paper towels. Skewer if desired. Serve with ketchup and mayonnaise on the side. Helping hand tip  Steps 2 and 4 are a bit trickier so be sure to ask for an adult's help.



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