Preparation Steps

• In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt for the dough.
• In a separate bowl, whisk the egg and milk. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
• If your potatoes are not already cooked, boil or steam them until tender. Dice them finely. You can also use leftover mashed potatoes if they are firm enough.
• Insert a skewer into each sausage. Make sure they are firmly in place.
• Dip each sausage into the prepared dough, ensuring it is fully coated. Let any excess drip off.
• Immediately roll the dough-coated sausage in the diced potatoes, pressing gently to adhere. You can also add a layer of panko breadcrumbs for extra crispiness if desired.
• Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to about 350°F (175°C).
• Carefully place the coated corndogs into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy.
• Remove the corndogs from the oil and place them on a wire rack to drain excess oil.
• Serve hot with your favorite dipping sauces like ketchup, mustard, or sriracha mayo.