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Korean Corn Dogs
Tentempié

Korean Corn Dogs

45 minPara 6Nutri-Score D€€
de @cooking_with.kian37 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • all-purpose flourCereales200 g
  • sugarDespensa20 g
  • saltEspecias4 g
  • baking powderDespensa6 g
  • milk (cold)Lácteos200 ml
  • egg (beaten)Lácteos1 pieza
  • sausages (patted dry)Carne6 piezas
  • mozzarella (cut into sticks)Lácteos180 g
  • panko breadcrumbsPanadería120 g
  • vegetable oil (for deep frying)Despensa1 litro
  • sugar (for coating)Despensa30 g
  • ketchup (for serving)Despensa60 ml
  • mustard (for serving)Despensa40 ml

por ración

Nutrición

324kcal

Carbohidratos
35 g
Proteínas
10 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Brocheta ×6
  • Freidora
  • Pinzas de cocina
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. 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.
    • Chill the batter in the fridge.
    Paso 1

  2. Prepare the fillings

    • Pat the sausages dry and cut the mozzarella into sticks.
    • Thread the sausages and mozzarella onto the skewers.
    • Keep the skewers cold until coating.
    Paso 2

  3. Coat the corn dogs

    • Dip each skewer into the batter, turning to coat evenly.
    • Roll the coated skewers in the panko breadcrumbs, pressing them on.
    • Repeat the batter and panko coating for a thicker crust.
    Paso 3

  4. Deep fry

    • Heat the oil to about 175 °C.
    • Fry the corn dogs until deep golden and crisp, turning as needed.
    • Drain on a cooling rack.
    Paso 4

  5. Finish and serve

    • Roll the warm corn dogs in sugar.
    • Serve with ketchup and mustard.
    Paso 5
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