Snack
Easy Korean Corn Dog with Bread
15 minServes 3Nutri-Score D€
D
15 min
15 minEasy Korean Corn Dog with Bread
what you need
Ingredients
sandwich bread (crusts removed)Bakery3 pieces
frank-style sausageMeat3 pieces
mozzarella cheese (cut into sticks)Dairy30 g- panko breadcrumbsPantry240 ml
eggs (beaten)Dairy2 pieces- ketchupPantry45 ml
sugarPantry36 g
wooden skewersOther3 pieces- cooking oil (for frying)Pantry500 ml
per serving
Nutrition
443kcal
- Carbs
- 43 g
- Proteins
- 15 g
- Fat
- 23 g
what you’ll use
Tools
Frying pan
Mixing bowl
Tongs
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.