Tentempié
Easy Korean Corn Dogs
40 minPara 6Nutri-Score D€€
D
40 min
40 minEasy Korean Corn Dogs
lo que necesita
Ingredientes
mozzarella (cut into thick sticks)Lácteos300 g
sausages (hot dog style)Carne6 piezas
all-purpose flourDespensa200 g
sugarDespensa20 g
saltEspecias4 g- baking powderDespensa6 g
milk (cold)Lácteos250 ml
eggLácteos1 pieza- panko breadcrumbsPanadería150 g
wooden skewersOtro6 piezas- frying oil (for deep frying)Despensa1 litro
- sugar (for coating)Despensa30 g
- ketchup (for serving)Despensa60 ml
mustard (for serving)Despensa40 ml
por ración
Nutrición
374kcal
- Carbohidratos
- 32 g
- Proteínas
- 13 g
- Grasas
- 22 g
lo que usará
Utensilios
Bol
Freidora- Brocheta
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Prepare the fillings
- Cut the mozzarella into thick sticks and pat dry.
- Thread the mozzarella and sausages onto the skewers, alternating or using one per skewer.
- Keep the skewers chilled while preparing the batter.
- Paso 2
Make the batter
- Whisk the flour, sugar, salt and baking powder in a bowl.
- Add the milk and egg and whisk to a thick, smooth batter.
- Pour the panko breadcrumbs onto a plate.
- Paso 3
Coat the corn dogs
- Dip each skewer into the batter, turning to coat completely.
- Roll in the panko breadcrumbs, pressing so they stick.
- Repeat the batter and breadcrumb coating for a thicker crust.
- Paso 4
Deep fry
- Heat the frying oil to 175 °C.
- Fry the corn dogs in batches until golden and crisp, turning occasionally.
- Drain on paper towels.
- Paso 5
Finish and serve
- Roll the hot corn dogs in sugar if desired.
- Serve with ketchup and mustard.