Tentempié
Crispy Korean Corn Dogs
1 hPara 6Nutri-Score D€€
D
1 h
1 hCrispy Korean Corn Dogs
receta de
erinscozykitchen
@erin.lim
11 recetas
19 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
hot dog sausages (pat dry)Carne6 piezas
mozzarella cheese (cut into thick blocks)Lácteos200 g
all-purpose flourCereales250 g
sugarDespensa30 g
baking powderDespensa8 g
saltEspecias4 g
milk (cold)Lácteos240 ml
egg (beaten)Lácteos1 pieza- panko breadcrumbsPanadería150 g
potatoes (cut into small cubes)Frutas y verduras2 piezas- vegetable oil (for deep frying)Despensa1 litro
- sugar (for coating)Despensa20 g
- ketchup (for serving)Despensa60 ml
- mayonnaise (for serving)Despensa60 ml
por ración
Nutrición
445kcal
- Carbohidratos
- 50 g
- Proteínas
- 13 g
- Grasas
- 22 g
lo que usará
Utensilios
Brocheta ×6
Bol ×2- Freidora
Pinzas de cocina- Rejilla de enfriamiento
paso a paso
Preparación
- Paso 1
Prepare the fillings
- Pat the hot dog sausages dry and cut the mozzarella into thick blocks.
- Thread a sausage onto each skewer, then push a mozzarella block on top, leaving a small gap between them.
- Paso 2
Make the batter
- Whisk the flour, sugar, baking powder and salt in a bowl.
- Add the cold milk and beaten egg and whisk until smooth.
- Pour the batter into a tall glass for easy dipping.
- Paso 3
Coat the corn dogs
- Dip each skewer into the batter, turning to coat evenly.
- Roll the coated corn dog in panko breadcrumbs, pressing gently so they stick.
- For potato corn dogs, press the diced potato cubes onto the batter before the panko.
- Paso 4
Deep fry
- Heat the oil to 175 °C.
- Fry the corn dogs a few at a time until deep golden and crispy, turning as needed.
- Drain on a cooling rack.
- Paso 5
Serve
- Sprinkle the corn dogs with sugar.
- Serve hot with ketchup and mayonnaise for dipping.
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