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Cheesy Potato Corn Dog
Snack

Cheesy Potato Corn Dog

45 Min.Für 6Nutri-Score D€€
von @aflavorfulbite102 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • potatoes (peeled and cut into small cubes)Obst & Gemüse400 g
  • mozzarella cheese (cut into thick sticks)Milchprodukte200 g
  • sausages (halved lengthwise)Fleisch6 Stücke
  • flourGetreide150 g
  • cornstarchVorräte30 g
  • baking powderVorräte5 g
  • sugarVorräte15 g
  • saltGewürze3 g
  • milk (cold)Milchprodukte200 ml
  • egg (beaten)Milchprodukte1 Stück
  • panko breadcrumbsBackwaren100 g
  • vegetable oil (for deep frying)Vorräte1 Liter
  • ketchup (for serving)Vorräte60 ml
  • mustard (for serving)Vorräte30 ml

pro Portion

Nährwerte

326kcal

Kohlenhydrate
32 g
Eiweiß
10 g
Fett
18 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Spieß ×6
  • Rührschüssel ×2
  • Fritteuse
  • Schaumlöffel
  • Reibe
  • Kuchengitter

Schritt für Schritt

Zubereitung

  1. Prepare the potatoes

    • Peel the potatoes and cut them into small cubes.
    • Rinse the cubes in cold water and pat them completely dry.
    • Fry the potato cubes in hot oil until golden and crispy, then drain on a cooling rack.
    Schritt 1

  2. Make the batter

    • Whisk the flour, cornstarch, baking powder, sugar and salt in a mixing bowl.
    • Add the milk and the beaten egg and whisk to a smooth, thick batter.
    • Chill the batter while you assemble the skewers.
    Schritt 2

  3. Assemble the corn dogs

    • Thread a piece of mozzarella and a piece of sausage onto each skewer.
    • Dip each skewer into the batter, turning to coat it evenly.
    • Press the crushed crispy potatoes all over the batter so they stick.
    Schritt 3

  4. Fry the corn dogs

    • Heat the oil to 175 °C.
    • Fry the corn dogs in batches until deep golden and crispy, turning as needed.
    • Drain on a cooling rack.
    Schritt 4

  5. Serve

    • Sprinkle the corn dogs with sugar if you like.
    • Serve hot with ketchup and mustard.
    Schritt 5
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