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Korean Corn Dogs
Snack

Korean Corn Dogs

45 Min.Für 6Nutri-Score D€€
von @cooking_with.kian37 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • all-purpose flourGetreide200 g
  • sugarVorräte20 g
  • saltGewürze4 g
  • baking powderVorräte6 g
  • milk (cold)Milchprodukte200 ml
  • egg (beaten)Milchprodukte1 Stück
  • sausages (patted dry)Fleisch6 Stücke
  • mozzarella (cut into sticks)Milchprodukte180 g
  • panko breadcrumbsBackwaren120 g
  • vegetable oil (for deep frying)Vorräte1 Liter
  • sugar (for coating)Vorräte30 g
  • ketchup (for serving)Vorräte60 ml
  • mustard (for serving)Vorräte40 ml

pro Portion

Nährwerte

324kcal

Kohlenhydrate
35 g
Eiweiß
10 g
Fett
16 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel ×2
  • Spieß ×6
  • Fritteuse
  • Küchenzange
  • Kuchengitter

Schritt für Schritt

Zubereitung

  1. 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.
    • Chill the batter in the fridge.
    Schritt 1

  2. Prepare the fillings

    • Pat the sausages dry and cut the mozzarella into sticks.
    • Thread the sausages and mozzarella onto the skewers.
    • Keep the skewers cold until coating.
    Schritt 2

  3. Coat the corn dogs

    • Dip each skewer into the batter, turning to coat evenly.
    • Roll the coated skewers in the panko breadcrumbs, pressing them on.
    • Repeat the batter and panko coating for a thicker crust.
    Schritt 3

  4. Deep fry

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

  5. Finish and serve

    • Roll the warm corn dogs in sugar.
    • Serve with ketchup and mustard.
    Schritt 5
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