Sunday, August 16, 2020

Corn Dog

My kids LOVE corn dog, particularly those with mozzarella cheese filling, so I omitted the sausage
My first try making them at home
I found it's not that easy to hold the shape, cos the batter will keep flowing down. So from dipping to coating to frying, everything must be done fast, especially the coating part
Pardon the not perfect shape (this is so me LOL) 
But the texture is very good, a little bland in taste need some seasonings added IMO
Well, tomato ketchup, mustard and/or chili sauce really help
Oh and dun follow me using satay sticks, that definitely is not strong enough. Next time I will use wooden chopstick LOL

Source: HERE

What you need:

some mozzarella sticks
some thick bamboo sticks (or wooden chopsticks)

240g plain flour
1/4tsp salt (next time I will add to 1/2tsp)
45g sugar
1 egg
240ml fresh milk
some breadcrumbs
enough cooking oil for deep frying

chili sauce

  1. Pierce mozzarella cheese with the sticks, set aside
  2. Pour breadcrumbs on a plate
  3. Prepare batter by mixing flour, salt, sugar, egg and milk. Stir until well mixed
  4. Pour the batter into a tall glass
  5. Heat oil in a pan wide enough to fit the sticks
  6. Dip mozzarella cheese sticks into the glass filled with batter and immediately transfer to the plate with breadcrumbs
  7. Roll it so it's coated with breadcrumbs thoroughly. Press gently to firm up the shape
  8. Immediately put in the hot oil (make sure it is hot, otherwise the cheese will ooze out and oil will start to splatter)
  9. Deep fry over medium fire for about 3mins make sure you roll around so all sides will be evenly browned
  10. Serve with ketchup and mustard, chili sauce too

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