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Korean Corn Dog (Gamja Hotdog)
Tentempié

Korean Corn Dog (Gamja Hotdog)

1 h 15 minPara 6Nutri-Score D€€
de @stellanspice8 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • instant yeastDespensa7 g
  • water (lukewarm)Otro240 ml
  • sugarDespensa20 g
  • all-purpose flourCereales200 g
  • saltEspecias5 g
  • hot dogsCarne6 piezas
  • mozzarella cheese (sliced)Lácteos150 g
  • potatoes (cut into small cubes)Frutas y verduras300 g
  • cornstarchDespensa20 g
  • panko breadcrumbsPanadería80 g
  • frying oil (for deep frying)Despensa1 litro
  • ketchupDespensa30 ml
  • mustardDespensa20 ml
  • sugar (for sprinkling)Despensa10 g

por ración

Nutrición

356kcal

Carbohidratos
39 g
Proteínas
10 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Varillas
  • Brocheta ×6
  • Cazo
  • Olla
  • Freidora
  • Termómetro de cocina
  • Pinzas de cocina

paso a paso

Preparación

  1. Make the yeasted batter

    • Activate the yeast in the water with the sugar.
    • Combine the flour and salt, then mix everything together until smooth.
    • Cover and let rise in the refrigerator overnight (or at least a few hours).
    Paso 1

  2. Skewer and freeze the hot dogs

    • Skewer each hot dog with a wooden skewer.
    • Wrap mozzarella slices around the hot dogs and place them seam side down on a tray.
    • Freeze until firm.
    Paso 2

  3. Prepare the potatoes

    • Boil the potato cubes in salted water.
    • Rinse in an ice bath, dry with paper towels and toss with the cornstarch.
    Paso 3

  4. Coat the corn dogs

    • Take the batter out of the fridge 30 minutes before using so it can rise a little more.
    • Dip and twist each hot dog in the batter until evenly coated, not too thick or thin.
    • Roll in the potatoes, pressing pieces on by hand, then pack on the panko breadcrumbs.
    Paso 4

  5. Fry the corn dogs

    • Heat the oil to 175 °C.
    • Fry the corn dogs until deep golden and crispy.
    • Drain on paper towels.
    Paso 5

  6. Serve with condiments

    • Serve with ketchup, mustard and a sprinkle of sugar.
    Paso 6
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