Tentempié
Korean Corn Dogs
45 minPara 6Nutri-Score D€€
D
45 min
45 minKorean Corn Dogs
lo que necesita
Ingredientes
hot dog sausagesCarne6 piezas
mozzarella cheese (cut into thick sticks)Lácteos200 g
all-purpose flourCereales250 g
sugarDespensa30 g
baking powderDespensa8 g
saltEspecias5 g
milk (warm)Lácteos240 ml
egg (beaten)Lácteos1 pieza- panko breadcrumbsPanadería150 g
- instant ramen noodles (crushed)Cereales100 g
potato (cut into small cubes)Frutas y verduras2 piezas- vegetable oil (for deep frying)Despensa1 litro
- sugar (for coating)Despensa30 g
- ketchupDespensa60 ml
- mayonnaiseDespensa60 ml
mustardDespensa30 ml
por ración
Nutrición
460kcal
- Carbohidratos
- 53 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
- Cut the mozzarella into thick sticks and pat them dry
- Thread the sausages and mozzarella sticks onto the skewers
- Paso 2
Make the batter
- Whisk the flour, sugar, baking powder and salt in a bowl
- Add the warm milk and beaten egg and mix into a smooth, thick batter
- Paso 3
Prepare the coatings
- Crush the instant ramen noodles into coarse crumbs
- Spread the panko, crushed ramen and potato cubes in separate shallow dishes
- Paso 4
Coat the corn dogs
- Dip each skewer into the batter, turning to coat evenly
- Roll in the panko, crushed ramen or potato cubes, pressing gently so they stick
- Paso 5
Deep fry
- Heat the oil to 175 °C
- Fry the corn dogs until deep golden and crisp, turning as needed
- Drain on a cooling rack
- Paso 6
Finish and serve
- Roll the warm corn dogs in sugar
- Drizzle with ketchup, mayonnaise and mustard and serve