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Cheesy Potato Corn Dog
Tentempié

Cheesy Potato Corn Dog

45 minPara 6Nutri-Score D€€
de @aflavorfulbite102 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • potatoes (peeled and cut into small cubes)Frutas y verduras400 g
  • mozzarella cheese (cut into thick sticks)Lácteos200 g
  • sausages (halved lengthwise)Carne6 piezas
  • flourCereales150 g
  • cornstarchDespensa30 g
  • baking powderDespensa5 g
  • sugarDespensa15 g
  • saltEspecias3 g
  • milk (cold)Lácteos200 ml
  • egg (beaten)Lácteos1 pieza
  • panko breadcrumbsPanadería100 g
  • vegetable oil (for deep frying)Despensa1 litro
  • ketchup (for serving)Despensa60 ml
  • mustard (for serving)Despensa30 ml

por ración

Nutrición

326kcal

Carbohidratos
32 g
Proteínas
10 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Brocheta ×6
  • Bol ×2
  • Freidora
  • Espumadera
  • Rallador
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Prepare the potatoes

    • Peel the potatoes and cut them into small cubes.
    • Rinse the cubes in cold water and pat them completely dry.
    • Fry the potato cubes in hot oil until golden and crispy, then drain on a cooling rack.
    Paso 1

  2. Make the batter

    • Whisk the flour, cornstarch, baking powder, sugar and salt in a mixing bowl.
    • Add the milk and the beaten egg and whisk to a smooth, thick batter.
    • Chill the batter while you assemble the skewers.
    Paso 2

  3. Assemble the corn dogs

    • Thread a piece of mozzarella and a piece of sausage onto each skewer.
    • Dip each skewer into the batter, turning to coat it evenly.
    • Press the crushed crispy potatoes all over the batter so they stick.
    Paso 3

  4. Fry the corn dogs

    • Heat the oil to 175 °C.
    • Fry the corn dogs in batches until deep golden and crispy, turning as needed.
    • Drain on a cooling rack.
    Paso 4

  5. Serve

    • Sprinkle the corn dogs with sugar if you like.
    • Serve hot with ketchup and mustard.
    Paso 5
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