Korean Banderillas

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

Rexal

This Korean version of banderillas is different because it is covered with potato cubes and you will love it! Its simplicity lies in the batter mixture, which is also ideal for use in different recipes. Enjoy pairing them with other snacks. A perfect dish for the little ones at home.

Reviewed by Editorial Team of Kiwilimón

Published: 23-04-2021

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. To cover the sausages, mix in a bowl the diced potato as dry as possible along with the wheat flour. Dip the sausage into the batter mixture (when the mixture is in a tall glass, the sausage pieces are better covered). Then, cover with the potato cubes and press with your hands. Fry immediately in hot vegetable oil over medium-low heat, constantly turning to achieve an even golden color; remember to monitor the temperature and the amount of oil to prevent the banderillas from burning and not cooking properly inside. Drain on absorbent paper. Repeat until all banderillas are done. Garnish the banderillas with ketchup, mustard, or melted yellow cheese. Serve on a snack board.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

168.5

kcal

8.43%

Carbohydrate, by difference

34.2

11.4%

Protein

4.1

8.2%

Total lipid (fat)

1.6

2.46%

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100

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Provided by

Tips

When cutting the potatoes to cover the sausages, keep them on absorbent paper; the less moisture they have, the crispier they will be. You can also use pre-fried potatoes.

You can freeze the sausage with the batter and potatoes for 30 minutes before frying, this way everything stays in place while frying.

Korean Banderillas

Ingredients

Preparation

Nutritional information

Presentation

Tips

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