Snack
Easy Korean Corn Dogs
40 minVoor 6Nutri-Score D€€
D
40 min
40 minEasy Korean Corn Dogs
wat u nodig heeft
Ingrediënten
mozzarella (cut into thick sticks)Zuivel300 g
sausages (hot dog style)Vlees6 stukken
all-purpose flourVoorraadkast200 g
sugarVoorraadkast20 g
saltKruiden en specerijen4 g- baking powderVoorraadkast6 g
milk (cold)Zuivel250 ml
eggZuivel1 stuk- panko breadcrumbsBakkerij150 g
wooden skewersOverig6 stukken- frying oil (for deep frying)Voorraadkast1 liter
- sugar (for coating)Voorraadkast30 g
- ketchup (for serving)Voorraadkast60 ml
mustard (for serving)Voorraadkast40 ml
per portie
Voedingswaarden
374kcal
- Koolhydraten
- 32 g
- Eiwitten
- 13 g
- Vetten
- 22 g
wat u gebruikt
Keukengerei
Mengkom
Frituurpan- Spies
Keukentang
stap voor stap
Bereiding
- Stap 1
Prepare the fillings
- Cut the mozzarella into thick sticks and pat dry.
- Thread the mozzarella and sausages onto the skewers, alternating or using one per skewer.
- Keep the skewers chilled while preparing the batter.
- Stap 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 onto a plate.
- Stap 3
Coat the corn dogs
- Dip each skewer into the batter, turning to coat completely.
- Roll in the panko breadcrumbs, pressing so they stick.
- Repeat the batter and breadcrumb coating for a thicker crust.
- Stap 4
Deep fry
- Heat the frying oil to 175 °C.
- Fry the corn dogs in batches until golden and crisp, turning occasionally.
- Drain on paper towels.
- Stap 5
Finish and serve
- Roll the hot corn dogs in sugar if desired.
- Serve with ketchup and mustard.