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 (cut into thick sticks)Lácteos200 g
all-purpose flourCereales250 g
sugarDespensa20 g
saltEspecias5 g
baking powderDespensa8 g
milk (warm)Lácteos200 ml
eggLácteos1 pieza- panko breadcrumbsPanadería150 g
potato (cut into small cubes)Frutas y verduras150 g- vegetable oil (for deep frying)Despensa1 litro
- ketchupDespensa60 ml
mustardDespensa30 ml- sugar (for coating)Despensa30 g
por ración
Nutrición
405kcal
- Carbohidratos
- 40 g
- Proteínas
- 13 g
- Grasas
- 22 g
lo que usará
Utensilios
Brocheta ×6
Bol ×2- Freidora
Termómetro de cocina
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Prepare the fillings
- Pat the hot dog sausages dry and cut the mozzarella into thick sticks
- Skewer each sausage and mozzarella stick on a skewer, keeping the cheese firmly attached
- Chill the skewers in the freezer 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 into a second bowl
- Paso 3
Coat the corn dogs
- Dip each chilled skewer into the batter, turning to coat evenly
- Roll the coated skewer in the panko breadcrumbs, pressing so they stick
- For the potato version, press the potato cubes onto the breadcrumb coating
- Paso 4
Deep fry
- Heat the oil to 175 °C in a deep fryer
- Fry the corn dogs in batches until deep golden and crisp, turning once
- Drain on paper towels
- Paso 5
Finish and serve
- Roll the fried corn dogs in sugar if desired
- Drizzle with ketchup and mustard and serve hot