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Corndogs With Hénaff Pork Pâté

Corndogs With Hénaff Pork Pâté

64

Moyen

15 mn +45 mn cooking

Ingredients

  • 1kg of Paté De Porc Hénaff (about 64 sticks)
  • 661 g of mozzarella (around 16 pieces)
  • 470 g of flour6 tablespoons of sugar
  • 30 g of baking powder
  • 4.3 g of salt
  • 3 eggs
  • 540 ml of milk
  • 660 g of panko breadcrumbs
  • Oil for frying

Preparation

  1. On each wooden skewer, thread 1 piece of Hénaff Pork Pâté and 1 piece of mozzarella. Place on a tray. Cover and refrigerate.
  2. In a bowl, whisk together the flour, sugar, bakingpowder, and salt. Add the eggs and milk, mixinguntil you get a thick and smooth batter.
  3. In a large pot, heat the oil over medium-high heatto 175°C (350°F). Place the panko breadcrumbs in ashallow dish.
  4. Dip the Hénaff Pork Pâté skewers into the batter,turning until well-coated. Immediately roll them inthe breadcrumbs until they are well-covered.
  5. Working in batches, gently drop the coated HénaffPork Pâté skewers into the hot oil. Fry for 2 to 3minutes or until golden brown. Remove and placeon a rack.
  6. Serve with the sauce of your choice.

Product used

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