Snack
Crispy Korean Corn Dogs
1 Std.Für 6Nutri-Score D€€
D
1 Std.
1 Std.Crispy Korean Corn Dogs
rezept von
erinscozykitchen
@erin.lim
11 Rezepte
19 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
hot dog sausages (pat dry)Fleisch6 Stücke
mozzarella cheese (cut into thick blocks)Milchprodukte200 g
all-purpose flourGetreide250 g
sugarVorräte30 g
baking powderVorräte8 g
saltGewürze4 g
milk (cold)Milchprodukte240 ml
egg (beaten)Milchprodukte1 Stück- panko breadcrumbsBackwaren150 g
potatoes (cut into small cubes)Obst & Gemüse2 Stücke- vegetable oil (for deep frying)Vorräte1 Liter
- sugar (for coating)Vorräte20 g
- ketchup (for serving)Vorräte60 ml
- mayonnaise (for serving)Vorräte60 ml
pro Portion
Nährwerte
445kcal
- Kohlenhydrate
- 50 g
- Eiweiß
- 13 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Spieß ×6
Rührschüssel ×2- Fritteuse
Küchenzange- Kuchengitter
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the fillings
- Pat the hot dog sausages dry and cut the mozzarella into thick blocks.
- Thread a sausage onto each skewer, then push a mozzarella block on top, leaving a small gap between them.
- Schritt 2
Make the batter
- Whisk the flour, sugar, baking powder and salt in a bowl.
- Add the cold milk and beaten egg and whisk until smooth.
- Pour the batter into a tall glass for easy dipping.
- Schritt 3
Coat the corn dogs
- Dip each skewer into the batter, turning to coat evenly.
- Roll the coated corn dog in panko breadcrumbs, pressing gently so they stick.
- For potato corn dogs, press the diced potato cubes onto the batter before the panko.
- Schritt 4
Deep fry
- Heat the oil to 175 °C.
- Fry the corn dogs a few at a time until deep golden and crispy, turning as needed.
- Drain on a cooling rack.
- Schritt 5
Serve
- Sprinkle the corn dogs with sugar.
- Serve hot with ketchup and mayonnaise for dipping.
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