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!
Yields 16 corn dogs
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).
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