Snack
Korean Corn Dogs
45 Min.Für 6Nutri-Score D€€
D
45 Min.
45 Min.Korean Corn Dogs
was Sie brauchen
Zutaten
hot dog sausagesFleisch6 Stücke
mozzarella cheese (cut into thick sticks)Milchprodukte200 g
all-purpose flourGetreide250 g
sugarVorräte30 g
baking powderVorräte8 g
saltGewürze5 g
milk (warm)Milchprodukte240 ml
egg (beaten)Milchprodukte1 Stück- panko breadcrumbsBackwaren150 g
- instant ramen noodles (crushed)Getreide100 g
potato (cut into small cubes)Obst & Gemüse2 Stücke- vegetable oil (for deep frying)Vorräte1 Liter
- sugar (for coating)Vorräte30 g
- ketchupVorräte60 ml
- mayonnaiseVorräte60 ml
mustardVorräte30 ml
pro Portion
Nährwerte
460kcal
- Kohlenhydrate
- 53 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
- Cut the mozzarella into thick sticks and pat them dry
- Thread the sausages and mozzarella sticks onto the skewers
- Schritt 2
Make the batter
- Whisk the flour, sugar, baking powder and salt in a bowl
- Add the warm milk and beaten egg and mix into a smooth, thick batter
- Schritt 3
Prepare the coatings
- Crush the instant ramen noodles into coarse crumbs
- Spread the panko, crushed ramen and potato cubes in separate shallow dishes
- Schritt 4
Coat the corn dogs
- Dip each skewer into the batter, turning to coat evenly
- Roll in the panko, crushed ramen or potato cubes, pressing gently so they stick
- Schritt 5
Deep fry
- Heat the oil to 175 °C
- Fry the corn dogs until deep golden and crisp, turning as needed
- Drain on a cooling rack
- Schritt 6
Finish and serve
- Roll the warm corn dogs in sugar
- Drizzle with ketchup, mayonnaise and mustard and serve