Korean-Inspired Corn Dogs (Print)

Crunchy corn dogs with a sweet batter inspired by Korean street food, perfect for snacks or parties.

# Components:

→ Sausages

01 - 8 standard hot dog size beef or chicken sausages
02 - 8 wooden skewers

→ Pancake Batter

03 - 1 cup all-purpose flour (125 g)
04 - 1 cup pancake mix (120 g)
05 - 1/2 cup cornmeal (60 g)
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon salt
09 - 1 large egg
10 - 1 cup whole milk (240 ml)

→ Coating and Frying

11 - 1 cup panko breadcrumbs (100 g)
12 - Vegetable oil for deep frying

→ Optional Toppings

13 - Ketchup
14 - Yellow mustard
15 - Granulated sugar for dusting

# Directions:

01 - Insert a wooden skewer into each sausage, leaving enough of the stick exposed to serve as a handle. Pat sausages dry thoroughly with paper towels.
02 - Combine flour, pancake mix, cornmeal, sugar, baking powder, and salt in a large mixing bowl; whisk to blend evenly.
03 - Add egg and whole milk to the dry ingredients and whisk until the batter is thick and smooth. Add additional milk if batter consistency is too heavy.
04 - Transfer batter into a tall glass for easy dipping. Spread panko breadcrumbs evenly on a plate.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C), maintaining temperature throughout cooking.
06 - Dip each sausage fully into the batter, then immediately roll it in panko breadcrumbs, pressing gently to ensure coverage.
07 - Carefully lower coated sausages into hot oil, frying 2 to 3 at a time for 3 to 4 minutes. Turn occasionally until golden brown and crisp.
08 - Remove corn dogs with tongs and drain on paper towels. Serve hot, optionally dusted with sugar and accompanied by ketchup and mustard.

# Expert Advice:

01 -
  • The batter stays impossibly crispy even after sitting for a few minutes, unlike regular corn dogs that go soggy fast.
  • Sweetness from the pancake mix plays against savory sausage in a way that feels like a carnival and breakfast had a baby.
  • You can make a whole batch in under an hour and freeze half for those nights when nothing else sounds good.
02 -
  • If the batter slides off during frying, it means either the sausages were wet or the batter was too thin, always pat them dry and check consistency before you start.
  • Fry in small batches or the oil temperature will drop and your corn dogs will turn greasy instead of crispy.
  • Let the batter rest for five minutes after mixing if you have time, it helps the flour hydrate and makes the coating stick better.
03 -
  • Use a tall narrow glass for the batter, it makes coating the sausages so much easier than a wide bowl where the batter spreads thin.
  • If the panko is not sticking well, press the corn dog into the crumbs with your palm instead of just rolling it.
  • Keep a spider strainer or slotted spoon in the oil to fish out loose panko bits between batches, they burn fast and make the oil taste bitter.
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