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Cheesy Potato Corn Dog
Przekąska

Cheesy Potato Corn Dog

45 minPorcje: 6Nutri-Score D€€
od @aflavorfulbite102 importyugotowano 0 razy
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Składniki

6 osób
  • potatoes (peeled and cut into small cubes)Warzywa i owoce400 g
  • mozzarella cheese (cut into thick sticks)Nabiał200 g
  • sausages (halved lengthwise)Mięso6 kawałki
  • flourProdukty zbożowe150 g
  • cornstarchSpiżarnia30 g
  • baking powderSpiżarnia5 g
  • sugarSpiżarnia15 g
  • saltPrzyprawy3 g
  • milk (cold)Nabiał200 ml
  • egg (beaten)Nabiał1 kawałek
  • panko breadcrumbsPiekarnia100 g
  • vegetable oil (for deep frying)Spiżarnia1 litr
  • ketchup (for serving)Spiżarnia60 ml
  • mustard (for serving)Spiżarnia30 ml

na porcję

Wartości odżywcze

326kcal

Węglowodany
32 g
Białko
10 g
Tłuszcz
18 g
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Przybory

  • Szpikulec ×6
  • Miska ×2
  • Frytkownica
  • Łyżka cedzakowa
  • Tarka
  • Kratka do studzenia

krok po kroku

Przygotowanie

  1. Prepare the potatoes

    • Peel the potatoes and cut them into small cubes.
    • Rinse the cubes in cold water and pat them completely dry.
    • Fry the potato cubes in hot oil until golden and crispy, then drain on a cooling rack.
    Krok 1

  2. Make the batter

    • Whisk the flour, cornstarch, baking powder, sugar and salt in a mixing bowl.
    • Add the milk and the beaten egg and whisk to a smooth, thick batter.
    • Chill the batter while you assemble the skewers.
    Krok 2

  3. Assemble the corn dogs

    • Thread a piece of mozzarella and a piece of sausage onto each skewer.
    • Dip each skewer into the batter, turning to coat it evenly.
    • Press the crushed crispy potatoes all over the batter so they stick.
    Krok 3

  4. Fry the corn dogs

    • Heat the oil to 175 °C.
    • Fry the corn dogs in batches until deep golden and crispy, turning as needed.
    • Drain on a cooling rack.
    Krok 4

  5. Serve

    • Sprinkle the corn dogs with sugar if you like.
    • Serve hot with ketchup and mustard.
    Krok 5
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