Snack
Korean Corn Dogs
45 minVoor 6Nutri-Score D€€
D
45 min
45 minKorean Corn Dogs
wat je nodig hebt
Ingrediënten
hot dog sausagesVlees6 stukken
mozzarella cheese (cut into thick sticks)Zuivel200 g
all-purpose flourGranen250 g
sugarVoorraadkast30 g
baking powderVoorraadkast8 g
saltKruiden en specerijen5 g
milk (warm)Zuivel240 ml
egg (beaten)Zuivel1 stuk- panko breadcrumbsBakkerij150 g
- instant ramen noodles (crushed)Granen100 g
potato (cut into small cubes)Groente en fruit2 stukken- vegetable oil (for deep frying)Voorraadkast1 liter
- sugar (for coating)Voorraadkast30 g
- ketchupVoorraadkast60 ml
- mayonnaiseVoorraadkast60 ml
mustardVoorraadkast30 ml
per portie
Voedingswaarden
460kcal
- Koolhydraten
- 53 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
- Cut the mozzarella into thick sticks and pat them dry
- Thread the sausages and mozzarella sticks onto the skewers
- Stap 2
Make the batter
- Whisk the flour, sugar, baking powder and salt in a bowl
- Add the warm milk and beaten egg and mix into a smooth, thick batter
- Stap 3
Prepare the coatings
- Crush the instant ramen noodles into coarse crumbs
- Spread the panko, crushed ramen and potato cubes in separate shallow dishes
- Stap 4
Coat the corn dogs
- Dip each skewer into the batter, turning to coat evenly
- Roll in the panko, crushed ramen or potato cubes, pressing gently so they stick
- Stap 5
Deep fry
- Heat the oil to 175 °C
- Fry the corn dogs until deep golden and crisp, turning as needed
- Drain on a cooling rack
- Stap 6
Finish and serve
- Roll the warm corn dogs in sugar
- Drizzle with ketchup, mayonnaise and mustard and serve