Tentempié
Mini Korean Hot Dogs (Corn Dogs)
45 minPara 8Nutri-Score D€€
D
45 min
45 minMini Korean Hot Dogs (Corn Dogs)
receta de
@emilylfigueroa
@emilylfigueroa
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
all-purpose flourCereales150 g
white sugarDespensa25 g
saltEspecias3 g- baking powderDespensa8 g
milkLácteos125 ml
eggLácteos1 pieza
mozzarella sticks (cut into short pieces)Lácteos8 piezas
hot dogs (cut into short pieces)Carne8 piezas
potato (cut into small cubes)Frutas y verduras150 g- panko breadcrumbsPanadería80 g
- neutral oil (for deep frying)Despensa800 ml
sugar (for coating)Despensa20 g- condiment (ketchup, mustard or mayo, for serving)Despensa60 ml
por ración
Nutrición
222kcal
- Carbohidratos
- 22 g
- Proteínas
- 7 g
- Grasas
- 12 g
lo que usará
Utensilios
Bol
Brocheta- Freidora
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Make the batter
- Whisk the flour, sugar, salt and baking powder in a bowl.
- Add the milk and egg and whisk to a smooth, thick batter.
- Paso 2
Prepare the fillings and coating
- Cut the mozzarella sticks and hot dogs into short pieces.
- Crush the potato cubes into small flakes and mix with the panko.
- Paso 3
Skewer and coat
- Thread the mozzarella and hot dog pieces onto skewers.
- Dip each skewer into the batter, then press into the potato-panko coating.
- Paso 4
Fry the corn dogs
- Heat the oil to 175 °C.
- Fry the corn dogs until golden and crisp, turning as needed.
- Paso 5
Finish and serve
- Drain on paper towels.
- Sprinkle with sugar and serve with the condiment.