Korean Inspired Corn Dogs (Printable Version)

Golden, crunchy corn dogs with a sweet pancake batter and savory meat, perfect for snacking or party bites.

# What You'll Need:

→ Sausages

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

→ Pancake Batter

03 - 1 cup (8.8 oz) all-purpose flour
04 - 1 cup (8.4 oz) pancake mix
05 - 1/2 cup (2.1 oz) cornmeal
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon salt
09 - 1 large egg
10 - 1 cup (8 fl oz) whole milk

→ Coating and Frying

11 - 1 cup (3.5 oz) panko breadcrumbs
12 - Vegetable oil, for deep frying

→ Optional Toppings

13 - Ketchup
14 - Yellow mustard
15 - Sugar for dusting

# Directions:

01 - Insert a wooden skewer into each sausage, leaving enough stick exposed to hold. Pat each sausage dry with paper towels.
02 - In a large bowl, whisk together all-purpose flour, pancake mix, cornmeal, sugar, baking powder, and salt until evenly combined.
03 - Add the egg and whole milk to the dry mixture and whisk until a thick, smooth batter forms. If batter is too thick, add a small amount of milk incrementally.
04 - Pour the batter into a tall glass for dipping. Spread panko breadcrumbs evenly on a flat plate.
05 - Heat vegetable oil in a deep pot or fryer to approximately 350°F (175°C).
06 - Dip each skewered sausage into the batter, coating entirely, then roll immediately in panko breadcrumbs, pressing lightly to ensure adherence.
07 - Carefully lower 2–3 battered sausages at a time into the hot oil. Fry for 3 to 4 minutes, turning occasionally, until the exterior is crisp and golden brown.
08 - Remove corn dogs with tongs and drain on paper towels. Serve warm, optionally dusted with sugar and accompanied by ketchup and mustard.

# Expert Suggestions:

01 -
  • The pancake batter gives them a gentle sweetness that plays perfectly against the salty snap of the sausage.
  • Panko makes the crust shatteringly crisp, way better than regular breadcrumbs.
  • Theyre easier than you think, and people lose their minds when you serve them.
02 -
  • If the batter slides off, your sausages werent dry enough, pat them again and let them sit for a minute.
  • Keep the oil at 350°F the whole time, too cool and theyll absorb grease, too hot and theyll burn before the batter cooks through.
  • Use a tall glass for the batter so you can coat the sausage in one smooth motion instead of spooning it on.
03 -
  • If your batter is too thick to dip smoothly, thin it with milk one tablespoon at a time until it flows like heavy cream.
  • Fry a test sausage first to check the oil temp and batter consistency, its worth sacrificing one to get the rest perfect.
  • Dust with sugar immediately after frying while the surface is still tacky, it sticks better and creates that addictive sweet-salty contrast.
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