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Recipe by Michal Frischman

Latke Corn Dog

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Meat Meat
Medium Medium
16 Servings
Allergens

Contains

- Egg
30 Minutes
Diets

I originally wanted to do this as a regular corn dog, but Chanie had the brilliant and crazy idea of doing a latke coating. The result was unreal! Drizzle with mustard for the authentic corn-dog feel or with some sweet chili sauce for an updated twist.

Ingredients

Main ingredients

  • 2 (7-oz./200-g.) packages Pelleh duck sausage

  • oil, for frying

  • russet potatoes

  • eggs

  • 1 tablespoon salt

Directions

Prepare the Latke Corn Dogs

1.

Pat the sausages dry with paper towels and slice each one in half. Set aside.

2.

Heat about four inches of oil in a pot to 350 degrees Fahrenheit (180 degrees Celsius). 

3.

Meanwhile, peel the potatoes and grate finely.

4.

Add eggs and salt. 

5.

Use your hands to press the potato mixture onto each sausage half, squeezing out excess moisture as you do.

6.

Fry each sausage until golden, about 10 minutes, then remove to drain on paper towels. Insert skewers before serving.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Latke Corn Dog

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