![chessy corn dog chessy corn dog](https://i.ytimg.com/vi/2h_53j9HK3Q/maxresdefault.jpg)
These cheesy potato balls were inspired by two different things: LA’s famous Porto’s potato balls and those Korean cheese balls you see in mukbang.
![chessy corn dog chessy corn dog](https://en.cooklikers.com/wp-content/uploads/sites/8/2017/11/CHEESY-CORN-DOGS.jpg)
The outsides are crispy-crunchy and the insides are filled with creamy mashed potatoes and a molten core of cheesy goodness. A deep fried cheese stuffed mashed potato ball, that melts in your mouth.
![chessy corn dog chessy corn dog](https://i0.wp.com/fourkidsandachicken.com/wp-content/uploads/2017/05/IMG_3640.png)
These little cheesy potato balls are essentially a croquette stuffed with cheese. I love croquettes! There’s nothing better than mashed potatoes coated in crispy panko then deep fried to a satisfying golden crunch. Croquettes are originally from France but nowadays they’re eaten almost everywhere. They’re usually made with béchamel or potatoes and can have a multitude of fillings. They are essentially a take on croquettes.Ĭroquettes are little stuffed balls or cylinders that are coated in breadcrumbs and deep-fried. Cheese makes everything better and these smooth and fluffy mashed potato balls stuffed with mozzarella cheese is no exception. There’s something so visceral about stringy melted cheese. Give me ALL the cheese, especially when it’s melted and especially when it gets gooey and pull-able. It’s everything you never knew you wanted, in one portable, pick-up-able, potato-y package. Complete with the familiar and comforting taste of the hotdog, this mozzarella cheese hotdog is satisfying in every aspect.Hello crispy, crunchy, creamy, cheesy potato balls! If you love cheese and cheese pulls, this is cheese pull heaven. With the sugar crystals providing a little crunch, and the corn batter having a crispy exterior and chewy inside, there was a medley of textures in my mouth which I enjoyed very much. The sweetness of the sugar crystals complemented the meaty, savory flavor of the corn batter very well. Roll mozzarella cheese hotdog on sugar to evenly coat while it’s still hot. Spread sugar on a small baking sheet or a large plate. Remove from oil, place on a cooling rack or paper towel-lined baking sheet. Fry for 5 minutes or until golden brown outside. Now, lightly and quickly coat with panko bread crumbs then carefully place into frying oil. Dip and coat skewered cheese sticks with the cold batter. It’s very important to keep everything cold, otherwise, the cheese will leak out to the oil. If the cheese is not cold and room temperature, it will melt away too soon than way before the batter cooks and turning into beautiful golden brown color. With the batter, cold temperature is the key to this recipe. Dust with flour and place in a freezer at least 5 minutes to 10 minutes. Skewer cheese sticks into bamboo or wooden skewers. If the batter is warm, it won’t coat the cheese thick enough and become too runny.
![chessy corn dog chessy corn dog](http://4.bp.blogspot.com/-bI0ZDPLBXks/UZE7_fxVvQI/AAAAAAAAAAU/PN11E-ptVLU/s1600/Cheesy+Corn+Dog+Casserole.jpg)
Keeping the batter cold is one of the key secrets to success this recipe. Pour batter into a long glass and keep it in a fridge until ready to use. In a mixing bowl, whisk flour, baking powder, salt, and sugar. There’s nothing quite like biting into a crisp sugar-coated crust and embracing that magnificent rush of sweetness, before sinking your teeth through a crispy corn batter and into the succulent flesh of a mozzarella cheese hotdog.