Potato dogs


{Makes 6}

35mins – Prep time: 20 mins – Cooking time: 15mins



  • 6 large potatoes (I used maris piper, the starchier the better)
  • 6 frankfurters
  • 1 large onion
  • 2 eggs, beaten
  • 80g parmigiano reggiano
  • 1½ tsp salt
  • ¾ tsp pepper
  • Kebab sticks
  • Deep fat fryer


  1. Peel the potatoes and onions, then grate them. Place the mixture in a clean tea towel and make into a bag, squeezing out as much excess moisture as you can. Then squeeze some more. Leave for a couple of minutes, then try squeezing again.
  2. Grate the parmigiano reggiano into the potato and onion mix, add the salt, pepper and beaten eggs. Mix well.
  3. Preheat your deep fat fryer to 170°C
  4. Slide your frankfurters onto the sticks. Take a handful of the mixture and gently squeeze it onto the frankfurters.Keep going until each one is covered evenly. If it doesn’t stick, you haven’t strained enough water out!
  5. Depending on how big your fryer is, put in two potato dogs at a time, cooking for around 5 minutes. They’re cooked when they’re golden brown.
  6. Place on a piece of kitchen roll to cool a little. Dip in a little ketchup and eat whilst still warm.