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Vegan Korean Potato Corn Dogs
Tentempié

Vegan Korean Potato Corn Dogs

45 minPara 6Nutri-Score D€€
de @itslizmiu8 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • all-purpose flourCereales150 g
  • cornmealCereales60 g
  • sugarDespensa20 g
  • saltEspecias3 g
  • baking powderDespensa6 g
  • soy milk (cold)Bebidas200 ml
  • vegan egg replacer (prepared according to package)Despensa15 g
  • potatoes (peeled and finely chopped)Frutas y verduras3 piezas
  • breadcrumbsPanadería100 g
  • vegan hot dogs (patted very dry)Fresco6 piezas
  • frying oil (for deep frying)Despensa1 litro

por ración

Nutrición

260kcal

Carbohidratos
35 g
Proteínas
8 g
Grasas
10 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Varillas
  • tall glass
  • Brocheta ×6
  • Freidora
  • Bandeja de horno
  • Pinzas de cocina

paso a paso

Preparación

  1. Make the batter

    • Whisk the flour, cornmeal, sugar, salt and baking powder together in a bowl.
    • Add the soy milk and prepared vegan egg replacer.
    • Mix until you get a nice thick batter.
    Paso 1

  2. Prepare the potato coating

    • Peel and finely chop the potatoes.
    • Place the chopped potato in a tray together with the breadcrumbs.
    Paso 2

  3. Pour the batter into a glass

    • Transfer the batter into a tall glass so the corn dogs can be dipped easily.
    Paso 3

  4. Skewer the hot dogs

    • Pat the vegan hot dogs really dry so the batter sticks.
    • Insert a skewer into each hot dog.
    Paso 4

  5. Coat the corn dogs

    • Dip each hot dog into the batter, shaking off the excess.
    • Roll it in the chopped potato and breadcrumb mixture.
    • Press gently so the coating adheres.
    Paso 5

  6. Deep fry

    • Heat the frying oil to about 175 °C.
    • Fry the corn dogs until golden and crispy, turning as needed.
    • Drain on paper towels and serve.
    Paso 6
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