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Korean Corn Dog (Gamja Hotdog)
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Korean Corn Dog (Gamja Hotdog)

1 h 15Pour 6Nutri-Score D€€
par @stellanspice8 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • instant yeastÉpicerie7 g
  • water (lukewarm)Autres240 ml
  • sugarÉpicerie20 g
  • all-purpose flourCéréales200 g
  • saltÉpices5 g
  • hot dogsViandes6 morceaux
  • mozzarella cheese (sliced)Produits laitiers150 g
  • potatoes (cut into small cubes)Fruits et légumes300 g
  • cornstarchÉpicerie20 g
  • panko breadcrumbsBoulangerie80 g
  • frying oil (for deep frying)Épicerie1 litre
  • ketchupÉpicerie30 ml
  • mustardÉpicerie20 ml
  • sugar (for sprinkling)Épicerie10 g

par portion

Nutrition

356kcal

Glucides
39 g
Protéines
10 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Fouet
  • Brochette ×6
  • Casserole
  • Marmite
  • Friteuse
  • Thermomètre de cuisine
  • Pince de cuisine

pas à pas

Préparation

  1. Make the yeasted batter

    • Activate the yeast in the water with the sugar.
    • Combine the flour and salt, then mix everything together until smooth.
    • Cover and let rise in the refrigerator overnight (or at least a few hours).
    Étape 1

  2. Skewer and freeze the hot dogs

    • Skewer each hot dog with a wooden skewer.
    • Wrap mozzarella slices around the hot dogs and place them seam side down on a tray.
    • Freeze until firm.
    Étape 2

  3. Prepare the potatoes

    • Boil the potato cubes in salted water.
    • Rinse in an ice bath, dry with paper towels and toss with the cornstarch.
    Étape 3

  4. Coat the corn dogs

    • Take the batter out of the fridge 30 minutes before using so it can rise a little more.
    • Dip and twist each hot dog in the batter until evenly coated, not too thick or thin.
    • Roll in the potatoes, pressing pieces on by hand, then pack on the panko breadcrumbs.
    Étape 4

  5. Fry the corn dogs

    • Heat the oil to 175 °C.
    • Fry the corn dogs until deep golden and crispy.
    • Drain on paper towels.
    Étape 5

  6. Serve with condiments

    • Serve with ketchup, mustard and a sprinkle of sugar.
    Étape 6
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