Przekąska
Korean Corn Dog
45 minPorcje: 6Nutri-Score D€€
D
45 min
45 minKorean Corn Dog
czego potrzebujesz
Składniki
sausages (whole or halved lengthwise)Mięso6 kawałki
mozzarella (cut into thick sticks)Nabiał200 g
all-purpose flourSpiżarnia200 g
sugarSpiżarnia20 g
saltPrzyprawy4 g- baking powderSpiżarnia6 g
milk (cold)Nabiał250 ml
egg (beaten)Nabiał1 kawałek- panko breadcrumbsPiekarnia120 g
potatoes (cut into small cubes)Warzywa i owoce150 g- vegetable oil (for deep frying)Spiżarnia1 litr
- ketchupSpiżarnia40 ml
mustardSpiżarnia30 ml- sugar (for coating)Spiżarnia30 g
na porcję
Wartości odżywcze
387kcal
- Węglowodany
- 35 g
- Białko
- 13 g
- Tłuszcz
- 22 g
czego użyjesz
Przybory
Szpikulec ×6
Miska ×2- Frytkownica
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 1
Prepare the fillings
- Cut the mozzarella into thick sticks and pat dry.
- Skewer the sausages, or alternate sausage and mozzarella on each skewer.
- Chill the skewers while making 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.
- Rest the batter in the fridge.
- Krok 3
Coat the skewers
- Roll the skewers in flour, then dip them fully into the batter.
- Coat with panko breadcrumbs, pressing the potato cubes onto some of the corn dogs.
- Work quickly so the cheese stays cold.
- Krok 4
Deep fry
- Heat the oil to 175 °C.
- Fry the corn dogs until deep golden and crispy, turning occasionally.
- Drain on paper towels.
- Krok 5
Finish and serve
- Roll the corn dogs in sugar if you like the sweet coating.
- Drizzle with ketchup and mustard and serve hot.