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Crispy Korean Corn Dogs
Przekąska

Crispy Korean Corn Dogs

1 godz.Porcje: 6Nutri-Score D€€
od @erin.lim19 importówugotowano 0 razy
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Składniki

6 osób
  • hot dog sausages (pat dry)Mięso6 kawałki
  • mozzarella cheese (cut into thick blocks)Nabiał200 g
  • all-purpose flourProdukty zbożowe250 g
  • sugarSpiżarnia30 g
  • baking powderSpiżarnia8 g
  • saltPrzyprawy4 g
  • milk (cold)Nabiał240 ml
  • egg (beaten)Nabiał1 kawałek
  • panko breadcrumbsPiekarnia150 g
  • potatoes (cut into small cubes)Warzywa i owoce2 kawałki
  • vegetable oil (for deep frying)Spiżarnia1 litr
  • sugar (for coating)Spiżarnia20 g
  • ketchup (for serving)Spiżarnia60 ml
  • mayonnaise (for serving)Spiżarnia60 ml

na porcję

Wartości odżywcze

445kcal

Węglowodany
50 g
Białko
13 g
Tłuszcz
22 g
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Przybory

  • Szpikulec ×6
  • Miska ×2
  • Frytkownica
  • Szczypce kuchenne
  • Kratka do studzenia

krok po kroku

Przygotowanie

  1. Prepare the fillings

    • Pat the hot dog sausages dry and cut the mozzarella into thick blocks.
    • Thread a sausage onto each skewer, then push a mozzarella block on top, leaving a small gap between them.
    Krok 1

  2. Make the batter

    • Whisk the flour, sugar, baking powder and salt in a bowl.
    • Add the cold milk and beaten egg and whisk until smooth.
    • Pour the batter into a tall glass for easy dipping.
    Krok 2

  3. Coat the corn dogs

    • Dip each skewer into the batter, turning to coat evenly.
    • Roll the coated corn dog in panko breadcrumbs, pressing gently so they stick.
    • For potato corn dogs, press the diced potato cubes onto the batter before the panko.
    Krok 3

  4. Deep fry

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

  5. Serve

    • Sprinkle the corn dogs with sugar.
    • Serve hot with ketchup and mayonnaise for dipping.
    Krok 5
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