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Issue 569: Latke Corn Dogs

Michal Frischman

A traditional corn dog with a tater twist!

Wednesday, November 29, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Moshe Wulliger

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

Yields 16 corn dogs

  • 2 7-oz (200-g) pkgs Pelleh duck sausage
  • oil, for frying
  • 8 russet potatoes
  • 2 eggs
  • 1 Tbsp salt


PREPARATION

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

Heat about 4 inches of oil in a pot to 350°F (180°C).

Meanwhile, peel the potatoes and grate finely. Add eggs and salt. Use your hands to press the potato mixture onto each sausage half, squeezing out excess moisture as you do. Fry each sausage until golden, about 10 minutes, then remove to drain on paper towels. Insert skewers before serving.

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A great way to jazz up the same old onion soup recipe: a marriage of onion and tomato soup!

Issue 565: Cranberry Chicken With Sweet Potato Fries and Edamame

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Dinner in a snap: chicken, edamame in the pod, and sweet-potato fries

Issue 567: Eggplant-Coated Breaded Cutlets

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Another delicious use for eggplant dip — an instant hit!

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