Tentempié
Easy Korean Corn Dog with Bread
15 minPara 3Nutri-Score D€
D
15 min
15 minEasy Korean Corn Dog with Bread
receta de
@blondekimchi_
@blondekimchi_
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
sandwich bread (crusts removed)Panadería3 piezas
frank-style sausageCarne3 piezas
mozzarella cheese (cut into sticks)Lácteos30 g- panko breadcrumbsDespensa240 ml
eggs (beaten)Lácteos2 piezas- ketchupDespensa45 ml
sugarDespensa36 g
wooden skewersOtro3 piezas- cooking oil (for frying)Despensa500 ml
por ración
Nutrición
443kcal
- Carbohidratos
- 43 g
- Proteínas
- 15 g
- Grasas
- 23 g
lo que usará
Utensilios
Sartén
Bol
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Prepare the bread and filling
- Flatten the crustless sandwich bread slices with a rolling pin or your hands.
- Place a sausage on each slice and add the mozzarella sticks alongside it.
- Roll the bread tightly around the filling and press the seams closed.
- Paso 2
Skewer and coat
- Thread each rolled corn dog onto a wooden skewer.
- Beat the eggs in a bowl and spread the panko on a plate.
- Roll each corn dog in the beaten egg, then coat generously with panko.
- Paso 3
Fry the corn dogs
- Heat the oil in a pan to about 170 °C.
- Fry the corn dogs, turning occasionally, until golden and crispy.
- Drain on paper towels.
- Paso 4
Make the sauce and serve
- Mix the ketchup with the sugar to make a sweet dipping sauce.
- Serve the corn dogs hot with the sauce.