Snack
Easy Korean Corn Dogs
40 Min.Für 6Nutri-Score D€€
D
40 Min.
40 Min.Easy Korean Corn Dogs
was Sie brauchen
Zutaten
mozzarella (cut into thick sticks)Milchprodukte300 g
sausages (hot dog style)Fleisch6 Stücke
all-purpose flourVorräte200 g
sugarVorräte20 g
saltGewürze4 g- baking powderVorräte6 g
milk (cold)Milchprodukte250 ml
eggMilchprodukte1 Stück- panko breadcrumbsBackwaren150 g
wooden skewersAndere6 Stücke- frying oil (for deep frying)Vorräte1 Liter
- sugar (for coating)Vorräte30 g
- ketchup (for serving)Vorräte60 ml
mustard (for serving)Vorräte40 ml
pro Portion
Nährwerte
374kcal
- Kohlenhydrate
- 32 g
- Eiweiß
- 13 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Rührschüssel
Fritteuse- Spieß
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the fillings
- Cut the mozzarella into thick sticks and pat dry.
- Thread the mozzarella and sausages onto the skewers, alternating or using one per skewer.
- Keep the skewers chilled while preparing the batter.
- Schritt 2
Make the batter
- Whisk the flour, sugar, salt and baking powder in a bowl.
- Add the milk and egg and whisk to a thick, smooth batter.
- Pour the panko breadcrumbs onto a plate.
- Schritt 3
Coat the corn dogs
- Dip each skewer into the batter, turning to coat completely.
- Roll in the panko breadcrumbs, pressing so they stick.
- Repeat the batter and breadcrumb coating for a thicker crust.
- Schritt 4
Deep fry
- Heat the frying oil to 175 °C.
- Fry the corn dogs in batches until golden and crisp, turning occasionally.
- Drain on paper towels.
- Schritt 5
Finish and serve
- Roll the hot corn dogs in sugar if desired.
- Serve with ketchup and mustard.