220 g (1 3/4 cups) all-purpose flour, plus 15 g (2 tbsp)
450 g (1 lb) russet potatoes, peeled and cut into 6 mm (1/4-inch) dice
90 g (1 1/2 cups) panko breadcrumbs
4 all-beef hot dogs
Canola or vegetable oil, for frying
4 wooden skewers
Ketchup and mustard, for serving
Directions
In a large bowl, combine 2 tbsp sugar, warm water, and yeast. Let stand 10 minutes until foamy. Add salt and 1 3/4 cups flour. Stir until smooth and lump-free; the dough will be very wet. Cover with a damp towel and let rise until doubled, about 1 hour.
Rinse diced potatoes under cold water to remove excess starch. Blanch in boiling water for 3 minutes. Drain and rinse under cold water to cool completely. Pat dry thoroughly and toss with remaining 2 tbsp flour.
Pat hot dogs dry. Insert a wooden skewer into each hot dog lengthwise, about three-quarters of the way through.
Arrange potatoes on one side of a baking sheet and panko on the other. Dip each hot dog into the dough to fully coat. Roll in the potatoes, pressing gently, then roll in panko to coat evenly. Repeat with remaining hot dogs.
Heat oil in a large pot or wok to 175°C (350°F). Fry hot dogs one at a time for about 5 minutes, turning halfway, until deep golden brown.
Transfer to a rack set over a tray. Immediately sprinkle lightly with remaining sugar. Serve drizzled with ketchup and mustard.
