Snack
Korean Style Corn Dogs
45 Min.Für 6Nutri-Score D€€
D
45 Min.
45 Min.Korean Style Corn Dogs
was Sie brauchen
Zutaten
mozzarella (cut into thick sticks)Milchprodukte300 g
sausages (whole or halved)Fleisch6 Stücke
flourVorräte200 g
sugarVorräte20 g
saltGewürze4 g
baking powderVorräte6 g
milk (cold)Milchprodukte200 ml
egg (beaten)Milchprodukte1 Stück- panko breadcrumbsBackwaren100 g
- vegetable oil (for deep frying)Vorräte1 Liter
- ketchup (for serving)Vorräte60 ml
mustard (for serving)Vorräte30 ml
pro Portion
Nährwerte
374kcal
- Kohlenhydrate
- 32 g
- Eiweiß
- 13 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Spieß ×6- Fritteuse
Küchenzange- Kuchengitter
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the fillings
- Cut the mozzarella into thick sticks and pat them dry.
- Thread the mozzarella and sausages onto the skewers, keeping them compact.
- 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.
- Chill the batter in the fridge while the oil heats.
- Schritt 3
Heat the oil
- Pour the vegetable oil into a deep pan or fryer and heat to 175 °C.
- Schritt 4
Coat the corn dogs
- Dip each skewer into the batter, turning to coat evenly.
- Roll the coated corn dog in the panko breadcrumbs.
- Schritt 5
Deep fry
- Fry the corn dogs in batches until golden and crisp, turning once.
- Drain on a cooling rack.
- Schritt 6
Serve
- Sprinkle with sugar if desired and serve with ketchup and mustard.