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Vegan Korean Potato Corn Dogs
Snack

Vegan Korean Potato Corn Dogs

45 Min.Für 6Nutri-Score D€€
von @itslizmiu8 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • all-purpose flourGetreide150 g
  • cornmealGetreide60 g
  • sugarVorräte20 g
  • saltGewürze3 g
  • baking powderVorräte6 g
  • soy milk (cold)Getränke200 ml
  • vegan egg replacer (prepared according to package)Vorräte15 g
  • potatoes (peeled and finely chopped)Obst & Gemüse3 Stücke
  • breadcrumbsBackwaren100 g
  • vegan hot dogs (patted very dry)Frischeprodukte6 Stücke
  • frying oil (for deep frying)Vorräte1 Liter

pro Portion

Nährwerte

260kcal

Kohlenhydrate
35 g
Eiweiß
8 g
Fett
10 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel
  • Schneebesen
  • tall glass
  • Spieß ×6
  • Fritteuse
  • Backblech
  • Küchenzange

Schritt für Schritt

Zubereitung

  1. Make the batter

    • Whisk the flour, cornmeal, sugar, salt and baking powder together in a bowl.
    • Add the soy milk and prepared vegan egg replacer.
    • Mix until you get a nice thick batter.
    Schritt 1

  2. Prepare the potato coating

    • Peel and finely chop the potatoes.
    • Place the chopped potato in a tray together with the breadcrumbs.
    Schritt 2

  3. Pour the batter into a glass

    • Transfer the batter into a tall glass so the corn dogs can be dipped easily.
    Schritt 3

  4. Skewer the hot dogs

    • Pat the vegan hot dogs really dry so the batter sticks.
    • Insert a skewer into each hot dog.
    Schritt 4

  5. Coat the corn dogs

    • Dip each hot dog into the batter, shaking off the excess.
    • Roll it in the chopped potato and breadcrumb mixture.
    • Press gently so the coating adheres.
    Schritt 5

  6. Deep fry

    • Heat the frying oil to about 175 °C.
    • Fry the corn dogs until golden and crispy, turning as needed.
    • Drain on paper towels and serve.
    Schritt 6
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