En-cas
Mini Korean Hot Dogs (Corn Dogs)
45 minPour 8Nutri-Score D€€
D
45 min
45 minMini Korean Hot Dogs (Corn Dogs)
recette de
@emilylfigueroa
@emilylfigueroa
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
all-purpose flourCéréales150 g
white sugarÉpicerie25 g
saltÉpices3 g- baking powderÉpicerie8 g
milkProduits laitiers125 ml
eggProduits laitiers1 morceau
mozzarella sticks (cut into short pieces)Produits laitiers8 morceaux
hot dogs (cut into short pieces)Viandes8 morceaux
potato (cut into small cubes)Fruits et légumes150 g- panko breadcrumbsBoulangerie80 g
- neutral oil (for deep frying)Épicerie800 ml
sugar (for coating)Épicerie20 g- condiment (ketchup, mustard or mayo, for serving)Épicerie60 ml
par portion
Nutrition
222kcal
- Glucides
- 22 g
- Protéines
- 7 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Saladier
Brochette- Friteuse
Pince de cuisine
pas à pas
Préparation
- Étape 1
Make the batter
- Whisk the flour, sugar, salt and baking powder in a bowl.
- Add the milk and egg and whisk to a smooth, thick batter.
- Étape 2
Prepare the fillings and coating
- Cut the mozzarella sticks and hot dogs into short pieces.
- Crush the potato cubes into small flakes and mix with the panko.
- Étape 3
Skewer and coat
- Thread the mozzarella and hot dog pieces onto skewers.
- Dip each skewer into the batter, then press into the potato-panko coating.
- Étape 4
Fry the corn dogs
- Heat the oil to 175 °C.
- Fry the corn dogs until golden and crisp, turning as needed.
- Étape 5
Finish and serve
- Drain on paper towels.
- Sprinkle with sugar and serve with the condiment.