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 (cut into thick sticks)Produits laitiers200 g
all-purpose flourCéréales250 g
sugarÉpicerie20 g
saltÉpices5 g
baking powderÉpicerie8 g
milk (warm)Produits laitiers200 ml
eggProduits laitiers1 morceau- panko breadcrumbsBoulangerie150 g
potato (cut into small cubes)Fruits et légumes150 g- vegetable oil (for deep frying)Épicerie1 litre
- ketchupÉpicerie60 ml
mustardÉpicerie30 ml- sugar (for coating)Épicerie30 g
par portion
Nutrition
405kcal
- Glucides
- 40 g
- Protéines
- 13 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Brochette ×6
Saladier ×2- Friteuse
Thermomètre de cuisine
Pince de cuisine
pas à pas
Préparation
- Étape 1
Prepare the fillings
- Pat the hot dog sausages dry and cut the mozzarella into thick sticks
- Skewer each sausage and mozzarella stick on a skewer, keeping the cheese firmly attached
- Chill the skewers in the freezer 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 into a second bowl
- Étape 3
Coat the corn dogs
- Dip each chilled skewer into the batter, turning to coat evenly
- Roll the coated skewer in the panko breadcrumbs, pressing so they stick
- For the potato version, press the potato cubes onto the breadcrumb coating
- Étape 4
Deep fry
- Heat the oil to 175 °C in a deep fryer
- Fry the corn dogs in batches until deep golden and crisp, turning once
- Drain on paper towels
- Étape 5
Finish and serve
- Roll the fried corn dogs in sugar if desired
- Drizzle with ketchup and mustard and serve hot