Name: Korean Banderillas
Prep time: 43 min
Cook time: 8 min
Yield: 6
Cuisine: Japonesa
Ingredients: 2 1/4 cups wheat flour, 450 g, sifted, for the batter mixture; 3 tablespoons sugar, 45 g for the batter mixture; 1 teaspoon salt , 7 g, for the batter mixture; 2 teaspoons REXAL® baking powder, 14 g; 1 egg, for the batter mixture; 1 1/4 cups milk, 312 ml, for the batter mixture (you may need more milk, depending on various factors such as humidity); 12 sausages, frankfurt type; 2 cups potato, 400 g, in small cubes, to cover the banderilla; 3 tablespoons wheat flour, 45 g, to cover the banderilla; vegetable oil, for frying; ketchup, for serving; mustard, for serving; American cheese, melted, for serving

Preparation

35 mins

8 mins

Low

For the batter mixture, in a bowl mix the wheat flour with the sugar, salt, Rexal® Baking Powder, and the egg, incorporating the ingredients by gradually adding the milk and mixing vigorously with a whisk. You should obtain a thicker mixture than a regular pancake batter. Pour into a tall glass until filled to ¾ of its capacity. Set aside until use. On a cutting board, insert the skewer without piercing through to the opposite side. If you wish, you can combine the sausages with cheese cubes. Repeat until finished with the sausages.