Snack
Korean Style Corn Dogs
45 minServes 6Nutri-Score D€€
D
45 min
45 minKorean Style Corn Dogs
what you need
Ingredients
mozzarella (cut into thick sticks)Dairy300 g
sausages (whole or halved)Meat6 pieces
flourPantry200 g
sugarPantry20 g
saltSpices4 g
baking powderPantry6 g
milk (cold)Dairy200 ml
egg (beaten)Dairy1 piece- panko breadcrumbsBakery100 g
- vegetable oil (for deep frying)Pantry1 litre
- ketchup (for serving)Pantry60 ml
mustard (for serving)Pantry30 ml
per serving
Nutrition
374kcal
- Carbs
- 32 g
- Proteins
- 13 g
- Fat
- 22 g
what you’ll use
Tools
Mixing bowl ×2
Skewer ×6- Deep fryer
Tongs- Cooling rack
step by step
Method
- Step 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.
- Step 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.
- Step 3
Heat the oil
- Pour the vegetable oil into a deep pan or fryer and heat to 175 °C.
- Step 4
Coat the corn dogs
- Dip each skewer into the batter, turning to coat evenly.
- Roll the coated corn dog in the panko breadcrumbs.
- Step 5
Deep fry
- Fry the corn dogs in batches until golden and crisp, turning once.
- Drain on a cooling rack.
- Step 6
Serve
- Sprinkle with sugar if desired and serve with ketchup and mustard.