Snack
Cheesy Potato Corn Dog
1 u 30 minVoor 4Nutri-Score D€€
D
1 u 30 min
1 u 30 minCheesy Potato Corn Dog
wat u nodig heeft
Ingrediënten
russet potatoes (peeled and cut into chunks)Groente en fruit2 stukken
eggs (beaten)Zuivel2 stukken
breadcrumbsVoorraadkast120 g- cornstarchVoorraadkast60 g
mozzarella cheese (cut into thick sticks)Zuivel200 g
saltKruiden en specerijen3 g
black pepper (ground)Kruiden en specerijen1 g
parmesan cheese (grated)Zuivel30 g- frying oil (for deep frying)Voorraadkast1 liter
per portie
Voedingswaarden
399kcal
- Koolhydraten
- 44 g
- Eiwitten
- 14 g
- Vetten
- 19 g
wat u gebruikt
Keukengerei
Soeppan- Pureestamper
Mengkom ×3- Frituurpan
stap voor stap
Bereiding
- Stap 1
Cook the potatoes
- Peel and cut the potatoes into chunks.
- Boil until soft, then drain well.
- Stap 2
Season and mash
- Mash the potatoes until smooth.
- Add the salt, pepper and parmesan and mix well.
- Stap 3
Shape around the cheese
- Divide the potato mixture into 4 portions.
- Cut the mozzarella into thick sticks.
- Wrap each potato portion around a mozzarella stick and press firmly to seal.
- Stap 4
Bread the corn dogs
- Coat each one in cornstarch.
- Dip in the beaten eggs.
- Roll in the breadcrumbs until fully covered.
- Stap 5
Freeze
- Place the corn dogs on a tray and freeze until firm.
- Stap 6
Fry
- Heat the frying oil to 175 °C.
- Fry the corn dogs until golden brown and the cheese melts.
- Drain on paper towels and serve hot.
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