Peel and cut the potatoes into pieces. Boil them in water for 15 minutes.
Mash the boiled potatoes and add salt, pepper, and flour. Mix until you get a smooth dough.
Cut the emmental cheese into thick sticks and skewer them on wooden sticks.
Wrap the cheese sticks completely with the mashed potato dough, forming a corn dog shape. Place in the fridge for 30 minutes to firm up.
Crush the cornflakes slightly with your hands. Beat the eggs in a separate shallow dish.
Dip each potato-wrapped corn dog into the beaten eggs, then roll in the crushed cornflakes until fully coated.
Heat oil in a pan and fry the corn dogs for about 1 minute on each side until golden and crispy.
Drizzle with ketchup before serving hot.
Cook it hands-free.
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