Tentempié
Korean Corn Dog
45 minPara 6Nutri-Score D€€
D
45 min
45 minKorean Corn Dog
lo que necesita
Ingredientes
sausages (whole or halved lengthwise)Carne6 piezas
mozzarella (cut into thick sticks)Lácteos200 g
all-purpose flourDespensa200 g
sugarDespensa20 g
saltEspecias4 g- baking powderDespensa6 g
milk (cold)Lácteos250 ml
egg (beaten)Lácteos1 pieza- panko breadcrumbsPanadería120 g
potatoes (cut into small cubes)Frutas y verduras150 g- vegetable oil (for deep frying)Despensa1 litro
- ketchupDespensa40 ml
mustardDespensa30 ml- sugar (for coating)Despensa30 g
por ración
Nutrición
387kcal
- Carbohidratos
- 35 g
- Proteínas
- 13 g
- Grasas
- 22 g
lo que usará
Utensilios
Brocheta ×6
Bol ×2- Freidora
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Prepare the fillings
- Cut the mozzarella into thick sticks and pat dry.
- Skewer the sausages, or alternate sausage and mozzarella on each skewer.
- Chill the skewers while making 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.
- Rest the batter in the fridge.
- Paso 3
Coat the skewers
- Roll the skewers in flour, then dip them fully into the batter.
- Coat with panko breadcrumbs, pressing the potato cubes onto some of the corn dogs.
- Work quickly so the cheese stays cold.
- Paso 4
Deep fry
- Heat the oil to 175 °C.
- Fry the corn dogs until deep golden and crispy, turning occasionally.
- Drain on paper towels.
- Paso 5
Finish and serve
- Roll the corn dogs in sugar if you like the sweet coating.
- Drizzle with ketchup and mustard and serve hot.