Hot-dog coréen (corn dog coréen)

Ingrédients

• 4 hotdog sausages (halved or whole, depending on the skewers)
• 150 g mozzarella, cut into 3 cm cubes
• 4 wooden skewers
• 120 g all-purpose flour
• 40 g cornmeal
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 120 ml whole milk
• 100 g panko breadcrumbs
• 1 tbsp sugar (for sprinkling after frying)
• Sriracha mayonnaise or ketchup, to taste
• Frying oil (e.g., sunflower oil)

Préparation

1. 1

   Alternately skewer the hot dog sausages and mozzarella cubes on wooden skewers. Pat them dry well with paper towels so the batter adheres properly.Make the batter: mix the flour, cornmeal, sugar, baking powder and salt in a bowl. Add the egg and milk and stir until a smooth, slightly sticky batter forms. The batter should be thick enough to cling to the skewer.Preheat the deep fryer to 170 degrees Celsius. Use enough oil so the hotdogs can be fully submerged.Dip each skewer completely into the batter and let the excess drip off. Then roll the skewer in the panko breadcrumbs and press lightly.Fry the hotdogs for 3 to 4 minutes until golden brown. Turn them a quarter turn halfway through so they brown evenly. Work in small batches so the oil temperature stays stable.Let the hotdogs drain briefly on paper towels. Immediately sprinkle them with a little sugar and serve with sriracha mayonnaise or ketchup.