En-cas
Korean Corn Dogs
45 minPour 6Nutri-Score D€€
D
45 min
45 minKorean Corn Dogs
ce qu’il vous faut
Ingrédients
hot dog sausagesViandes6 morceaux
mozzarella cheese (cut into thick sticks)Produits laitiers200 g
all-purpose flourCéréales250 g
sugarÉpicerie30 g
baking powderÉpicerie8 g
saltÉpices5 g
milk (warm)Produits laitiers240 ml
egg (beaten)Produits laitiers1 morceau- panko breadcrumbsBoulangerie150 g
- instant ramen noodles (crushed)Céréales100 g
potato (cut into small cubes)Fruits et légumes2 morceaux- vegetable oil (for deep frying)Épicerie1 litre
- sugar (for coating)Épicerie30 g
- ketchupÉpicerie60 ml
- mayonnaiseÉpicerie60 ml
mustardÉpicerie30 ml
par portion
Nutrition
460kcal
- Glucides
- 53 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
- Cut the mozzarella into thick sticks and pat them dry
- Thread the sausages and mozzarella sticks onto the skewers
- Étape 2
Make the batter
- Whisk the flour, sugar, baking powder and salt in a bowl
- Add the warm milk and beaten egg and mix into a smooth, thick batter
- Étape 3
Prepare the coatings
- Crush the instant ramen noodles into coarse crumbs
- Spread the panko, crushed ramen and potato cubes in separate shallow dishes
- Étape 4
Coat the corn dogs
- Dip each skewer into the batter, turning to coat evenly
- Roll in the panko, crushed ramen or potato cubes, pressing gently so they stick
- Étape 5
Deep fry
- Heat the oil to 175 °C
- Fry the corn dogs until deep golden and crisp, turning as needed
- Drain on a cooling rack
- Étape 6
Finish and serve
- Roll the warm corn dogs in sugar
- Drizzle with ketchup, mayonnaise and mustard and serve