Sausages and mozzarella on sticks coated in a yeasted batter and panko, fried crisp and finished with sugar and sauces. This gochujang version is finished with gochujang. Ready in about 45 minutes.
Prep 30 min Cook 15 min Serves 8 Medium
Ingredients
🫙Vegetable Oilfor frying
🧀Mozzarella Cheese200 g block, in sticks
🥚Eggs1
🧀Milk3/4 cup, warm
🌾All-Purpose Flour1 1/2 cups
🫙Sugar2 tbsp
🍗Italian Sausage4 hot dogs or sausages, halved
🌾Panko Breadcrumbs2 cups
🫙Gochujang1 tbsp
🍞Active Dry Yeast1 tsp
Optional extras
🫙Ketchupto serve
Instructions
1
Mix flour, yeast, sugar, warm milk and egg into a thick batter; let it rise 45 minutes.
2
Thread sausage and mozzarella pieces onto skewers.
3
Coat each skewer in batter, then roll in panko.
4
Fry at 175°C for 3–4 minutes until deep golden.
5
Roll in sugar and drizzle with ketchup and mustard.
6
Stir the gochujang into the sauce (or thin it with a little water and drizzle over).
Chef's tip
The batter should be very thick; twirl the skewer while coating.
