En-cas
Easy Korean Corn Dogs
40 minPour 6Nutri-Score D€€
D
40 min
40 minEasy Korean Corn Dogs
ce qu’il vous faut
Ingrédients
mozzarella (cut into thick sticks)Produits laitiers300 g
sausages (hot dog style)Viandes6 morceaux
all-purpose flourÉpicerie200 g
sugarÉpicerie20 g
saltÉpices4 g- baking powderÉpicerie6 g
milk (cold)Produits laitiers250 ml
eggProduits laitiers1 morceau- panko breadcrumbsBoulangerie150 g
wooden skewersAutres6 morceaux- frying oil (for deep frying)Épicerie1 litre
- sugar (for coating)Épicerie30 g
- ketchup (for serving)Épicerie60 ml
mustard (for serving)Épicerie40 ml
par portion
Nutrition
374kcal
- Glucides
- 32 g
- Protéines
- 13 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Saladier
Friteuse- Brochette
Pince de cuisine
pas à pas
Préparation
- Étape 1
Prepare the fillings
- Cut the mozzarella into thick sticks and pat dry.
- Thread the mozzarella and sausages onto the skewers, alternating or using one per skewer.
- Keep the skewers chilled while preparing the batter.
- Étape 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.
- Pour the panko breadcrumbs onto a plate.
- Étape 3
Coat the corn dogs
- Dip each skewer into the batter, turning to coat completely.
- Roll in the panko breadcrumbs, pressing so they stick.
- Repeat the batter and breadcrumb coating for a thicker crust.
- Étape 4
Deep fry
- Heat the frying oil to 175 °C.
- Fry the corn dogs in batches until golden and crisp, turning occasionally.
- Drain on paper towels.
- Étape 5
Finish and serve
- Roll the hot corn dogs in sugar if desired.
- Serve with ketchup and mustard.