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Korean Corn Dogs
Snack

Korean Corn Dogs

45 minVoor 6Nutri-Score D€€
van @cooking_with.kian37 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

6 personen
  • all-purpose flourGranen200 g
  • sugarVoorraadkast20 g
  • saltKruiden en specerijen4 g
  • baking powderVoorraadkast6 g
  • milk (cold)Zuivel200 ml
  • egg (beaten)Zuivel1 stuk
  • sausages (patted dry)Vlees6 stukken
  • mozzarella (cut into sticks)Zuivel180 g
  • panko breadcrumbsBakkerij120 g
  • vegetable oil (for deep frying)Voorraadkast1 liter
  • sugar (for coating)Voorraadkast30 g
  • ketchup (for serving)Voorraadkast60 ml
  • mustard (for serving)Voorraadkast40 ml

per portie

Voedingswaarden

324kcal

Koolhydraten
35 g
Eiwitten
10 g
Vetten
16 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Spies ×6
  • Frituurpan
  • Keukentang
  • Afkoelrooster

stap voor stap

Bereiding

  1. 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.
    • Chill the batter in the fridge.
    Stap 1

  2. Prepare the fillings

    • Pat the sausages dry and cut the mozzarella into sticks.
    • Thread the sausages and mozzarella onto the skewers.
    • Keep the skewers cold until coating.
    Stap 2

  3. Coat the corn dogs

    • Dip each skewer into the batter, turning to coat evenly.
    • Roll the coated skewers in the panko breadcrumbs, pressing them on.
    • Repeat the batter and panko coating for a thicker crust.
    Stap 3

  4. Deep fry

    • Heat the oil to about 175 °C.
    • Fry the corn dogs until deep golden and crisp, turning as needed.
    • Drain on a cooling rack.
    Stap 4

  5. Finish and serve

    • Roll the warm corn dogs in sugar.
    • Serve with ketchup and mustard.
    Stap 5
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