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Vegan Korean Potato Corn Dogs
Snack

Vegan Korean Potato Corn Dogs

45 minVoor 6Nutri-Score D€€
van @itslizmiu8 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • all-purpose flourGranen150 g
  • cornmealGranen60 g
  • sugarVoorraadkast20 g
  • saltKruiden en specerijen3 g
  • baking powderVoorraadkast6 g
  • soy milk (cold)Dranken200 ml
  • vegan egg replacer (prepared according to package)Voorraadkast15 g
  • potatoes (peeled and finely chopped)Groente en fruit3 stukken
  • breadcrumbsBakkerij100 g
  • vegan hot dogs (patted very dry)Vers6 stukken
  • frying oil (for deep frying)Voorraadkast1 liter

per portie

Voedingswaarden

260kcal

Koolhydraten
35 g
Eiwitten
8 g
Vetten
10 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom
  • Garde
  • tall glass
  • Spies ×6
  • Frituurpan
  • Bakplaat
  • Keukentang

stap voor stap

Bereiding

  1. Make the batter

    • Whisk the flour, cornmeal, sugar, salt and baking powder together in a bowl.
    • Add the soy milk and prepared vegan egg replacer.
    • Mix until you get a nice thick batter.
    Stap 1

  2. Prepare the potato coating

    • Peel and finely chop the potatoes.
    • Place the chopped potato in a tray together with the breadcrumbs.
    Stap 2

  3. Pour the batter into a glass

    • Transfer the batter into a tall glass so the corn dogs can be dipped easily.
    Stap 3

  4. Skewer the hot dogs

    • Pat the vegan hot dogs really dry so the batter sticks.
    • Insert a skewer into each hot dog.
    Stap 4

  5. Coat the corn dogs

    • Dip each hot dog into the batter, shaking off the excess.
    • Roll it in the chopped potato and breadcrumb mixture.
    • Press gently so the coating adheres.
    Stap 5

  6. Deep fry

    • Heat the frying oil to about 175 °C.
    • Fry the corn dogs until golden and crispy, turning as needed.
    • Drain on paper towels and serve.
    Stap 6
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