Snack
Mini Korean Hot Dogs (Corn Dogs)
45 Min.Für 8Nutri-Score D€€
D
45 Min.
45 Min.Mini Korean Hot Dogs (Corn Dogs)
rezept von
@emilylfigueroa
@emilylfigueroa
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
all-purpose flourGetreide150 g
white sugarVorräte25 g
saltGewürze3 g- baking powderVorräte8 g
milkMilchprodukte125 ml
eggMilchprodukte1 Stück
mozzarella sticks (cut into short pieces)Milchprodukte8 Stücke
hot dogs (cut into short pieces)Fleisch8 Stücke
potato (cut into small cubes)Obst & Gemüse150 g- panko breadcrumbsBackwaren80 g
- neutral oil (for deep frying)Vorräte800 ml
sugar (for coating)Vorräte20 g- condiment (ketchup, mustard or mayo, for serving)Vorräte60 ml
pro Portion
Nährwerte
222kcal
- Kohlenhydrate
- 22 g
- Eiweiß
- 7 g
- Fett
- 12 g
was Sie verwenden
Utensilien
Rührschüssel
Spieß- Fritteuse
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Make the batter
- Whisk the flour, sugar, salt and baking powder in a bowl.
- Add the milk and egg and whisk to a smooth, thick batter.
- Schritt 2
Prepare the fillings and coating
- Cut the mozzarella sticks and hot dogs into short pieces.
- Crush the potato cubes into small flakes and mix with the panko.
- Schritt 3
Skewer and coat
- Thread the mozzarella and hot dog pieces onto skewers.
- Dip each skewer into the batter, then press into the potato-panko coating.
- Schritt 4
Fry the corn dogs
- Heat the oil to 175 °C.
- Fry the corn dogs until golden and crisp, turning as needed.
- Schritt 5
Finish and serve
- Drain on paper towels.
- Sprinkle with sugar and serve with the condiment.