Start by peeling the potatoes and cutting them into cubes.
Boil the potatoes in a pot of water until they are soft and pass the fork test.
While the potatoes cook, slice the mozzarella block into thick sticks and insert a wooden skewer into each slice.
Drain the boiled potatoes, transfer them to a bowl, and mash them thoroughly. Mix in your preferred spices.
Take a portion of the mashed potatoes and mold it around each mozzarella stick, making sure the cheese is completely covered.
Set up a breading station. Coat the potato-covered sticks in flour, then dip them in beaten egg, and finally roll them in panko breadcrumbs.
Deep fry the corn dogs in hot oil until they are golden brown and crispy.
Drizzle with ketchup and mustard before serving hot and cheesy.
Cook it hands-free.
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