Skip to content
Menu
Korean Corn Dogs
En-cas

Korean Corn Dogs

45 minPour 6Nutri-Score D€€
par @cooking_with.kian37 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • all-purpose flourCéréales200 g
  • sugarÉpicerie20 g
  • saltÉpices4 g
  • baking powderÉpicerie6 g
  • milk (cold)Produits laitiers200 ml
  • egg (beaten)Produits laitiers1 morceau
  • sausages (patted dry)Viandes6 morceaux
  • mozzarella (cut into sticks)Produits laitiers180 g
  • panko breadcrumbsBoulangerie120 g
  • vegetable oil (for deep frying)Épicerie1 litre
  • sugar (for coating)Épicerie30 g
  • ketchup (for serving)Épicerie60 ml
  • mustard (for serving)Épicerie40 ml

par portion

Nutrition

324kcal

Glucides
35 g
Protéines
10 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×2
  • Brochette ×6
  • Friteuse
  • Pince de cuisine
  • Grille de refroidissement

pas à pas

Préparation

  1. 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.
    • Chill the batter in the fridge.
    Étape 1

  2. Prepare the fillings

    • Pat the sausages dry and cut the mozzarella into sticks.
    • Thread the sausages and mozzarella onto the skewers.
    • Keep the skewers cold until coating.
    Étape 2

  3. Coat the corn dogs

    • Dip each skewer into the batter, turning to coat evenly.
    • Roll the coated skewers in the panko breadcrumbs, pressing them on.
    • Repeat the batter and panko coating for a thicker crust.
    Étape 3

  4. Deep fry

    • Heat the oil to about 175 °C.
    • Fry the corn dogs until deep golden and crisp, turning as needed.
    • Drain on a cooling rack.
    Étape 4

  5. Finish and serve

    • Roll the warm corn dogs in sugar.
    • Serve with ketchup and mustard.
    Étape 5
Obtenir Mezze