Snack
Korean Corn Dog
45 Min.Für 6Nutri-Score D€€
D
45 Min.
45 Min.Korean Corn Dog
was Sie brauchen
Zutaten
sausages (whole or halved lengthwise)Fleisch6 Stücke
mozzarella (cut into thick sticks)Milchprodukte200 g
all-purpose flourVorräte200 g
sugarVorräte20 g
saltGewürze4 g- baking powderVorräte6 g
milk (cold)Milchprodukte250 ml
egg (beaten)Milchprodukte1 Stück- panko breadcrumbsBackwaren120 g
potatoes (cut into small cubes)Obst & Gemüse150 g- vegetable oil (for deep frying)Vorräte1 Liter
- ketchupVorräte40 ml
mustardVorräte30 ml- sugar (for coating)Vorräte30 g
pro Portion
Nährwerte
387kcal
- Kohlenhydrate
- 35 g
- Eiweiß
- 13 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Spieß ×6
Rührschüssel ×2- Fritteuse
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the fillings
- Cut the mozzarella into thick sticks and pat dry.
- Skewer the sausages, or alternate sausage and mozzarella on each skewer.
- Chill the skewers while making 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.
- Rest the batter in the fridge.
- Schritt 3
Coat the skewers
- Roll the skewers in flour, then dip them fully into the batter.
- Coat with panko breadcrumbs, pressing the potato cubes onto some of the corn dogs.
- Work quickly so the cheese stays cold.
- Schritt 4
Deep fry
- Heat the oil to 175 °C.
- Fry the corn dogs until deep golden and crispy, turning occasionally.
- Drain on paper towels.
- Schritt 5
Finish and serve
- Roll the corn dogs in sugar if you like the sweet coating.
- Drizzle with ketchup and mustard and serve hot.