En-cas
Korean Style Corn Dogs
45 minPour 6Nutri-Score D€€
D
45 min
45 minKorean Style Corn Dogs
ce qu’il vous faut
Ingrédients
mozzarella (cut into thick sticks)Produits laitiers300 g
sausages (whole or halved)Viandes6 morceaux
flourÉpicerie200 g
sugarÉpicerie20 g
saltÉpices4 g
baking powderÉpicerie6 g
milk (cold)Produits laitiers200 ml
egg (beaten)Produits laitiers1 morceau- panko breadcrumbsBoulangerie100 g
- vegetable oil (for deep frying)Épicerie1 litre
- ketchup (for serving)Épicerie60 ml
mustard (for serving)Épicerie30 ml
par portion
Nutrition
374kcal
- Glucides
- 32 g
- Protéines
- 13 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Brochette ×6- 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 mozzarella and sausages onto the skewers, keeping them compact.
- 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.
- Chill the batter in the fridge while the oil heats.
- Étape 3
Heat the oil
- Pour the vegetable oil into a deep pan or fryer and heat to 175 °C.
- Étape 4
Coat the corn dogs
- Dip each skewer into the batter, turning to coat evenly.
- Roll the coated corn dog in the panko breadcrumbs.
- Étape 5
Deep fry
- Fry the corn dogs in batches until golden and crisp, turning once.
- Drain on a cooling rack.
- Étape 6
Serve
- Sprinkle with sugar if desired and serve with ketchup and mustard.