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 (cut into thick sticks)Milchprodukte200 g
all-purpose flourGetreide250 g
sugarVorräte20 g
saltGewürze5 g
baking powderVorräte8 g
milk (warm)Milchprodukte200 ml
eggMilchprodukte1 Stück- panko breadcrumbsBackwaren150 g
potato (cut into small cubes)Obst & Gemüse150 g- vegetable oil (for deep frying)Vorräte1 Liter
- ketchupVorräte60 ml
mustardVorräte30 ml- sugar (for coating)Vorräte30 g
pro Portion
Nährwerte
405kcal
- Kohlenhydrate
- 40 g
- Eiweiß
- 13 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Spieß ×6
Rührschüssel ×2- Fritteuse
Küchenthermometer
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the fillings
- Pat the hot dog sausages dry and cut the mozzarella into thick sticks
- Skewer each sausage and mozzarella stick on a skewer, keeping the cheese firmly attached
- Chill the skewers in the freezer 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 into a second bowl
- Schritt 3
Coat the corn dogs
- Dip each chilled skewer into the batter, turning to coat evenly
- Roll the coated skewer in the panko breadcrumbs, pressing so they stick
- For the potato version, press the potato cubes onto the breadcrumb coating
- Schritt 4
Deep fry
- Heat the oil to 175 °C in a deep fryer
- Fry the corn dogs in batches until deep golden and crisp, turning once
- Drain on paper towels
- Schritt 5
Finish and serve
- Roll the fried corn dogs in sugar if desired
- Drizzle with ketchup and mustard and serve hot