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Easy Korean Corn Dog with Bread
15 minPorcje: 3Nutri-Score D€
D
15 min
15 minEasy Korean Corn Dog with Bread
przepis od
@blondekimchi_
@blondekimchi_
1 przepis
1 import
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czego potrzebujesz
Składniki
sandwich bread (crusts removed)Piekarnia3 kawałki
frank-style sausageMięso3 kawałki
mozzarella cheese (cut into sticks)Nabiał30 g- panko breadcrumbsSpiżarnia240 ml
eggs (beaten)Nabiał2 kawałki- ketchupSpiżarnia45 ml
sugarSpiżarnia36 g
wooden skewersInne3 kawałki- cooking oil (for frying)Spiżarnia500 ml
na porcję
Wartości odżywcze
443kcal
- Węglowodany
- 43 g
- Białko
- 15 g
- Tłuszcz
- 23 g
czego użyjesz
Przybory
Patelnia
Miska
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 1
Prepare the bread and filling
- Flatten the crustless sandwich bread slices with a rolling pin or your hands.
- Place a sausage on each slice and add the mozzarella sticks alongside it.
- Roll the bread tightly around the filling and press the seams closed.
- Krok 2
Skewer and coat
- Thread each rolled corn dog onto a wooden skewer.
- Beat the eggs in a bowl and spread the panko on a plate.
- Roll each corn dog in the beaten egg, then coat generously with panko.
- Krok 3
Fry the corn dogs
- Heat the oil in a pan to about 170 °C.
- Fry the corn dogs, turning occasionally, until golden and crispy.
- Drain on paper towels.
- Krok 4
Make the sauce and serve
- Mix the ketchup with the sugar to make a sweet dipping sauce.
- Serve the corn dogs hot with the sauce.