Przekąska
Easy Korean Corn Dogs
40 minPorcje: 6Nutri-Score D€€
D
40 min
40 minEasy Korean Corn Dogs
czego potrzebujesz
Składniki
mozzarella (cut into thick sticks)Nabiał300 g
sausages (hot dog style)Mięso6 kawałki
all-purpose flourSpiżarnia200 g
sugarSpiżarnia20 g
saltPrzyprawy4 g- baking powderSpiżarnia6 g
milk (cold)Nabiał250 ml
eggNabiał1 kawałek- panko breadcrumbsPiekarnia150 g
wooden skewersInne6 kawałki- frying oil (for deep frying)Spiżarnia1 litr
- sugar (for coating)Spiżarnia30 g
- ketchup (for serving)Spiżarnia60 ml
mustard (for serving)Spiżarnia40 ml
na porcję
Wartości odżywcze
374kcal
- Węglowodany
- 32 g
- Białko
- 13 g
- Tłuszcz
- 22 g
czego użyjesz
Przybory
Miska
Frytkownica- Szpikulec
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 1
Prepare the fillings
- Cut the mozzarella into thick sticks and pat dry.
- Thread the mozzarella and sausages onto the skewers, alternating or using one per skewer.
- Keep the skewers chilled while preparing the batter.
- Krok 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 onto a plate.
- Krok 3
Coat the corn dogs
- Dip each skewer into the batter, turning to coat completely.
- Roll in the panko breadcrumbs, pressing so they stick.
- Repeat the batter and breadcrumb coating for a thicker crust.
- Krok 4
Deep fry
- Heat the frying oil to 175 °C.
- Fry the corn dogs in batches until golden and crisp, turning occasionally.
- Drain on paper towels.
- Krok 5
Finish and serve
- Roll the hot corn dogs in sugar if desired.
- Serve with ketchup and mustard.