Snack
Korean Corn Dogs
45 minVoor 6Nutri-Score D€€
D
45 min
45 minKorean Corn Dogs
wat u nodig heeft
Ingrediënten
hot dog sausagesVlees6 stukken
mozzarella (cut into thick sticks)Zuivel200 g
all-purpose flourGranen250 g
sugarVoorraadkast20 g
saltKruiden en specerijen5 g
baking powderVoorraadkast8 g
milk (warm)Zuivel200 ml
eggZuivel1 stuk- panko breadcrumbsBakkerij150 g
potato (cut into small cubes)Groente en fruit150 g- vegetable oil (for deep frying)Voorraadkast1 liter
- ketchupVoorraadkast60 ml
mustardVoorraadkast30 ml- sugar (for coating)Voorraadkast30 g
per portie
Voedingswaarden
405kcal
- Koolhydraten
- 40 g
- Eiwitten
- 13 g
- Vetten
- 22 g
wat u gebruikt
Keukengerei
Spies ×6
Mengkom ×2- Frituurpan
Keukenthermometer
Keukentang
stap voor stap
Bereiding
- Stap 1
Prepare the fillings
- Pat the hot dog sausages dry and cut the mozzarella into thick sticks
- Skewer each sausage and mozzarella stick on a skewer, keeping the cheese firmly attached
- Chill the skewers in the freezer 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 into a second bowl
- Stap 3
Coat the corn dogs
- Dip each chilled skewer into the batter, turning to coat evenly
- Roll the coated skewer in the panko breadcrumbs, pressing so they stick
- For the potato version, press the potato cubes onto the breadcrumb coating
- Stap 4
Deep fry
- Heat the oil to 175 °C in a deep fryer
- Fry the corn dogs in batches until deep golden and crisp, turning once
- Drain on paper towels
- Stap 5
Finish and serve
- Roll the fried corn dogs in sugar if desired
- Drizzle with ketchup and mustard and serve hot