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Crispy Korean Corn Dogs
1 hPour 6Nutri-Score D€€
D
1 h
1 hCrispy Korean Corn Dogs
recette de
erinscozykitchen
@erin.lim
11 recettes
19 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
hot dog sausages (pat dry)Viandes6 morceaux
mozzarella cheese (cut into thick blocks)Produits laitiers200 g
all-purpose flourCéréales250 g
sugarÉpicerie30 g
baking powderÉpicerie8 g
saltÉpices4 g
milk (cold)Produits laitiers240 ml
egg (beaten)Produits laitiers1 morceau- panko breadcrumbsBoulangerie150 g
potatoes (cut into small cubes)Fruits et légumes2 morceaux- vegetable oil (for deep frying)Épicerie1 litre
- sugar (for coating)Épicerie20 g
- ketchup (for serving)Épicerie60 ml
- mayonnaise (for serving)Épicerie60 ml
par portion
Nutrition
445kcal
- Glucides
- 50 g
- Protéines
- 13 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Brochette ×6
Saladier ×2- Friteuse
Pince de cuisine- Grille de refroidissement
pas à pas
Préparation
- Étape 1
Prepare the fillings
- Pat the hot dog sausages dry and cut the mozzarella into thick blocks.
- Thread a sausage onto each skewer, then push a mozzarella block on top, leaving a small gap between them.
- Étape 2
Make the batter
- Whisk the flour, sugar, baking powder and salt in a bowl.
- Add the cold milk and beaten egg and whisk until smooth.
- Pour the batter into a tall glass for easy dipping.
- Étape 3
Coat the corn dogs
- Dip each skewer into the batter, turning to coat evenly.
- Roll the coated corn dog in panko breadcrumbs, pressing gently so they stick.
- For potato corn dogs, press the diced potato cubes onto the batter before the panko.
- Étape 4
Deep fry
- Heat the oil to 175 °C.
- Fry the corn dogs a few at a time until deep golden and crispy, turning as needed.
- Drain on a cooling rack.
- Étape 5
Serve
- Sprinkle the corn dogs with sugar.
- Serve hot with ketchup and mayonnaise for dipping.
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