Przekąska
Korean Style Corn Dogs
45 minPorcje: 6Nutri-Score D€€
D
45 min
45 minKorean Style Corn Dogs
przepis od
youreadygirl
@youreadygirll
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
mozzarella (cut into thick sticks)Nabiał300 g
sausages (whole or halved)Mięso6 kawałki
flourSpiżarnia200 g
sugarSpiżarnia20 g
saltPrzyprawy4 g
baking powderSpiżarnia6 g
milk (cold)Nabiał200 ml
egg (beaten)Nabiał1 kawałek- panko breadcrumbsPiekarnia100 g
- vegetable oil (for deep frying)Spiżarnia1 litr
- ketchup (for serving)Spiżarnia60 ml
mustard (for serving)Spiżarnia30 ml
na porcję
Wartości odżywcze
374kcal
- Węglowodany
- 32 g
- Białko
- 13 g
- Tłuszcz
- 22 g
czego użyjesz
Przybory
Miska ×2
Szpikulec ×6- Frytkownica
Szczypce kuchenne- Kratka do studzenia
krok po kroku
Przygotowanie
- Krok 1
Prepare the fillings
- Cut the mozzarella into thick sticks and pat them dry.
- Thread the mozzarella and sausages onto the skewers, keeping them compact.
- 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.
- Chill the batter in the fridge while the oil heats.
- Krok 3
Heat the oil
- Pour the vegetable oil into a deep pan or fryer and heat to 175 °C.
- Krok 4
Coat the corn dogs
- Dip each skewer into the batter, turning to coat evenly.
- Roll the coated corn dog in the panko breadcrumbs.
- Krok 5
Deep fry
- Fry the corn dogs in batches until golden and crisp, turning once.
- Drain on a cooling rack.
- Krok 6
Serve
- Sprinkle with sugar if desired and serve with ketchup and mustard.