Snack
Crispy Korean Corn Dogs
1 uVoor 6Nutri-Score D€€
D
1 u
1 uCrispy Korean Corn Dogs
recept van
erinscozykitchen
@erin.lim
11 recepten
19 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
hot dog sausages (pat dry)Vlees6 stukken
mozzarella cheese (cut into thick blocks)Zuivel200 g
all-purpose flourGranen250 g
sugarVoorraadkast30 g
baking powderVoorraadkast8 g
saltKruiden en specerijen4 g
milk (cold)Zuivel240 ml
egg (beaten)Zuivel1 stuk- panko breadcrumbsBakkerij150 g
potatoes (cut into small cubes)Groente en fruit2 stukken- vegetable oil (for deep frying)Voorraadkast1 liter
- sugar (for coating)Voorraadkast20 g
- ketchup (for serving)Voorraadkast60 ml
- mayonnaise (for serving)Voorraadkast60 ml
per portie
Voedingswaarden
445kcal
- Koolhydraten
- 50 g
- Eiwitten
- 13 g
- Vetten
- 22 g
wat je gebruikt
Keukengerei
Spies ×6
Mengkom ×2- Frituurpan
Keukentang- Afkoelrooster
stap voor stap
Bereiding
- Stap 1
Prepare the fillings
- Pat the hot dog sausages dry and cut the mozzarella into thick blocks.
- Thread a sausage onto each skewer, then push a mozzarella block on top, leaving a small gap between them.
- Stap 2
Make the batter
- Whisk the flour, sugar, baking powder and salt in a bowl.
- Add the cold milk and beaten egg and whisk until smooth.
- Pour the batter into a tall glass for easy dipping.
- Stap 3
Coat the corn dogs
- Dip each skewer into the batter, turning to coat evenly.
- Roll the coated corn dog in panko breadcrumbs, pressing gently so they stick.
- For potato corn dogs, press the diced potato cubes onto the batter before the panko.
- Stap 4
Deep fry
- Heat the oil to 175 °C.
- Fry the corn dogs a few at a time until deep golden and crispy, turning as needed.
- Drain on a cooling rack.
- Stap 5
Serve
- Sprinkle the corn dogs with sugar.
- Serve hot with ketchup and mayonnaise for dipping.
meest gekookt eerst