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Easy Korean Corn Dog with Bread
15 minPour 3Nutri-Score D€
D
15 min
15 minEasy Korean Corn Dog with Bread
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@blondekimchi_
@blondekimchi_
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ce qu’il vous faut
Ingrédients
sandwich bread (crusts removed)Boulangerie3 morceaux
frank-style sausageViandes3 morceaux
mozzarella cheese (cut into sticks)Produits laitiers30 g- panko breadcrumbsÉpicerie240 ml
eggs (beaten)Produits laitiers2 morceaux- ketchupÉpicerie45 ml
sugarÉpicerie36 g
wooden skewersAutres3 morceaux- cooking oil (for frying)Épicerie500 ml
par portion
Nutrition
443kcal
- Glucides
- 43 g
- Protéines
- 15 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Pince de cuisine
pas à pas
Préparation
- Étape 1
Prepare the bread and filling
- Flatten the crustless sandwich bread slices with a rolling pin or your hands.
- Place a sausage on each slice and add the mozzarella sticks alongside it.
- Roll the bread tightly around the filling and press the seams closed.
- Étape 2
Skewer and coat
- Thread each rolled corn dog onto a wooden skewer.
- Beat the eggs in a bowl and spread the panko on a plate.
- Roll each corn dog in the beaten egg, then coat generously with panko.
- Étape 3
Fry the corn dogs
- Heat the oil in a pan to about 170 °C.
- Fry the corn dogs, turning occasionally, until golden and crispy.
- Drain on paper towels.
- Étape 4
Make the sauce and serve
- Mix the ketchup with the sugar to make a sweet dipping sauce.
- Serve the corn dogs hot with the sauce.