Snack
Korean Corn Dog
45 minVoor 6Nutri-Score D€€
D
45 min
45 minKorean Corn Dog
wat u nodig heeft
Ingrediënten
sausages (whole or halved lengthwise)Vlees6 stukken
mozzarella (cut into thick sticks)Zuivel200 g
all-purpose flourVoorraadkast200 g
sugarVoorraadkast20 g
saltKruiden en specerijen4 g- baking powderVoorraadkast6 g
milk (cold)Zuivel250 ml
egg (beaten)Zuivel1 stuk- panko breadcrumbsBakkerij120 g
potatoes (cut into small cubes)Groente en fruit150 g- vegetable oil (for deep frying)Voorraadkast1 liter
- ketchupVoorraadkast40 ml
mustardVoorraadkast30 ml- sugar (for coating)Voorraadkast30 g
per portie
Voedingswaarden
387kcal
- Koolhydraten
- 35 g
- Eiwitten
- 13 g
- Vetten
- 22 g
wat u gebruikt
Keukengerei
Spies ×6
Mengkom ×2- Frituurpan
Keukentang
stap voor stap
Bereiding
- Stap 1
Prepare the fillings
- Cut the mozzarella into thick sticks and pat dry.
- Skewer the sausages, or alternate sausage and mozzarella on each skewer.
- Chill the skewers while making 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.
- Rest the batter in the fridge.
- Stap 3
Coat the skewers
- Roll the skewers in flour, then dip them fully into the batter.
- Coat with panko breadcrumbs, pressing the potato cubes onto some of the corn dogs.
- Work quickly so the cheese stays cold.
- Stap 4
Deep fry
- Heat the oil to 175 °C.
- Fry the corn dogs until deep golden and crispy, turning occasionally.
- Drain on paper towels.
- Stap 5
Finish and serve
- Roll the corn dogs in sugar if you like the sweet coating.
- Drizzle with ketchup and mustard and serve hot.