Przekąska
Korean Corn Dogs
1 godz. 30 minPorcje: 6Nutri-Score D€€
D
1 godz. 30 min
1 godz. 30 minKorean Corn Dogs
czego potrzebujesz
Składniki
bread flourProdukty zbożowe225 g- all purpose flourProdukty zbożowe75 g
saltPrzyprawy9 g
granulated sugarSpiżarnia45 g- instant yeastSpiżarnia6 g
eggNabiał1 kawałek
warm water (warm)Napoje160 ml
sausages (cut in half)Mięso3 kawałki
mozzarella cheese (sliced into pieces the same length as the sausage halves)Nabiał150 g
panko bread crumbsPiekarnia150 g
potatoes (diced into small cubes)Warzywa i owoce2 kawałki- cornstarchSpiżarnia30 g
- oil (for deep frying)Spiżarnia1 litr
sugar (for sprinkling)Spiżarnia20 g- ketchupSpiżarnia40 ml
mustardSpiżarnia30 ml
na porcję
Wartości odżywcze
358kcal
- Węglowodany
- 57 g
- Białko
- 10 g
- Tłuszcz
- 10 g
czego użyjesz
Przybory
Miska
Rondel
Szpikulec- Frytkownica
Blacha do pieczenia
krok po kroku
Przygotowanie
- Krok 1
Make the Dough
- In a bowl, whisk together the egg, sugar, and yeast.
- Add the flour, salt, and water, then mix until a sticky dough forms.
- Cover and let the dough rise until doubled in size.
- Krok 2
Prepare the Potatoes
- Dice the potatoes into small cubes.
- Boil, then drain and let cool.
- Coat the cubes lightly with cornstarch and spread on a tray.
- Krok 3
Prepare the Fillings
- Cut the sausages in half.
- Slice the cheese into pieces the same length as the sausage halves.
- Skewer the sausage and cheese together on sticks.
- Krok 4
Assemble the Corn Dogs
- Wrap the risen dough around each skewer until fully covered.
- Roll in the breadcrumbs and potato cubes to coat evenly.
- Krok 5
Fry the Corn Dogs
- Heat the oil to high and fry until golden brown.
- Reduce to medium heat and continue frying until cooked through.
- Sprinkle each corn dog with sugar.
- Drizzle with ketchup and mustard.
najczęściej gotowane najpierw