Créé avec l’IA
Korean Corn Dogs
40 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- hot dogs4 pieces
- all-purpose flour1 cup
- cornmeal0,5 cup
- sugar1 tablespoon
- baking powder1 teaspoon
- salt0,5 teaspoon
- milk1 cup
- wooden skewers4 pieces
- panko breadcrumbs1 cup
- ketchup0,25 cup
- mustard0,25 cup
- mayonnaise0,25 cup
- vegetable oil for frying0,25 cup
Instructions
- 1
Insert a wooden skewer into each hot dog, leaving enough skewer exposed to hold.
- 2
In a mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, and salt.
- 3
Gradually add the milk to the dry ingredients, stirring until a smooth batter forms.
- 4
Pour the panko breadcrumbs onto a plate.
- 5
Dip each skewered hot dog into the batter, ensuring it is fully coated.
- 6
Roll the battered hot dog in the panko breadcrumbs until evenly covered.
- 7
Heat the vegetable oil in a deep pan over medium heat.
- 8
Fry the coated hot dogs in the hot oil until golden brown and crispy, about 3-4 minutes.
- 9
Remove the corn dogs from the oil and drain on paper towels.
