Korean Fried Corn Dogs with Dijon Mustard
Number of servings
5
Sharpness level
MILD
Preparation time
80 min.
Difficulty level
EASY
INGREDIENTS
- 3 tsp original Dijon mustard
- 80g panko breadcrumbs
- 4 hot dog sausages
- 230 g mozzarella, cut into thick slices
- 120 g wheat flour
- 60 g rice flour
- 1/2 teaspoon of yeast
- 120 ml of milk or water
- 1 egg
- Pinch of salt
optional:
- 1 tablespoon of sugar
A METHOD OF PREPARING
- In a large bowl, combine the wheat flour, rice flour, sugar, salt, and yeast. Then add the milk and egg. Mix thoroughly until smooth. Cover and let rise for about an hour.
- While the dough is rising, prepare the corn dog filling. Thread pieces of mozzarella and sausage onto disposable wooden sticks. (You can also use a mixed filling – half mozzarella and half sausage.)
- Once the dough has risen, coat the corn dogs first in the batter, then in the panko breadcrumbs. Deep-fry for 4-5 minutes, until the corn dogs are golden brown.
- Serve with Dijon mustard and ketchup.
TIP: If you like, coat the corn dogs in sugar. This will make them crispier and slightly sweeter.
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