Tentempié
Korean Style Corn Dogs
45 minPara 6Nutri-Score D€€
D
45 min
45 minKorean Style Corn Dogs
receta de
youreadygirl
@youreadygirll
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
mozzarella (cut into thick sticks)Lácteos300 g
sausages (whole or halved)Carne6 piezas
flourDespensa200 g
sugarDespensa20 g
saltEspecias4 g
baking powderDespensa6 g
milk (cold)Lácteos200 ml
egg (beaten)Lácteos1 pieza- panko breadcrumbsPanadería100 g
- vegetable oil (for deep frying)Despensa1 litro
- ketchup (for serving)Despensa60 ml
mustard (for serving)Despensa30 ml
por ración
Nutrición
374kcal
- Carbohidratos
- 32 g
- Proteínas
- 13 g
- Grasas
- 22 g
lo que usará
Utensilios
Bol ×2
Brocheta ×6- 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 mozzarella and sausages onto the skewers, keeping them compact.
- 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.
- Chill the batter in the fridge while the oil heats.
- Paso 3
Heat the oil
- Pour the vegetable oil into a deep pan or fryer and heat to 175 °C.
- Paso 4
Coat the corn dogs
- Dip each skewer into the batter, turning to coat evenly.
- Roll the coated corn dog in the panko breadcrumbs.
- Paso 5
Deep fry
- Fry the corn dogs in batches until golden and crisp, turning once.
- Drain on a cooling rack.
- Paso 6
Serve
- Sprinkle with sugar if desired and serve with ketchup and mustard.