En-cas
Korean Corn Dog
45 minPour 6Nutri-Score D€€
D
45 min
45 minKorean Corn Dog
ce qu’il vous faut
Ingrédients
sausages (whole or halved lengthwise)Viandes6 morceaux
mozzarella (cut into thick sticks)Produits laitiers200 g
all-purpose flourÉpicerie200 g
sugarÉpicerie20 g
saltÉpices4 g- baking powderÉpicerie6 g
milk (cold)Produits laitiers250 ml
egg (beaten)Produits laitiers1 morceau- panko breadcrumbsBoulangerie120 g
potatoes (cut into small cubes)Fruits et légumes150 g- vegetable oil (for deep frying)Épicerie1 litre
- ketchupÉpicerie40 ml
mustardÉpicerie30 ml- sugar (for coating)Épicerie30 g
par portion
Nutrition
387kcal
- Glucides
- 35 g
- Protéines
- 13 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Brochette ×6
Saladier ×2- Friteuse
Pince de cuisine
pas à pas
Préparation
- Étape 1
Prepare the fillings
- Cut the mozzarella into thick sticks and pat dry.
- Skewer the sausages, or alternate sausage and mozzarella on each skewer.
- Chill the skewers while making 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.
- Rest the batter in the fridge.
- Étape 3
Coat the skewers
- Roll the skewers in flour, then dip them fully into the batter.
- Coat with panko breadcrumbs, pressing the potato cubes onto some of the corn dogs.
- Work quickly so the cheese stays cold.
- Étape 4
Deep fry
- Heat the oil to 175 °C.
- Fry the corn dogs until deep golden and crispy, turning occasionally.
- Drain on paper towels.
- Étape 5
Finish and serve
- Roll the corn dogs in sugar if you like the sweet coating.
- Drizzle with ketchup and mustard and serve hot.