Korean-Inspired Corn Dogs (Printable)

Golden corn dogs with a crisp coating and sweet pancake batter, perfect for snacks or parties.

# What You'll Need:

→ Sausages and Skewers

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

→ Pancake Batter

03 - 1 cup all-purpose flour (4.4 oz)
04 - 1 cup pancake mix (4.2 oz)
05 - ½ cup cornmeal (2.1 oz)
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon baking powder
08 - ½ teaspoon salt
09 - 1 large egg
10 - 1 cup whole milk (8 fl oz)

→ Coating and Frying

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

→ Optional Toppings

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

# How to Make It:

01 - Insert wooden skewers into each sausage, leaving sufficient stick for handling. Pat sausages dry with paper towels.
02 - In a large bowl, whisk together all-purpose flour, pancake mix, cornmeal, sugar, baking powder, and salt until well combined.
03 - Add egg and whole milk to dry ingredients and whisk until a thick, smooth batter forms; add additional milk if batter is too thick.
04 - Pour batter into a tall glass for convenient dipping. Spread panko breadcrumbs evenly on a plate.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C), ensuring sufficient depth for deep frying.
06 - Dip each sausage fully in the batter, then immediately roll in panko breadcrumbs, pressing gently to ensure adhesion.
07 - Carefully lower 2–3 battered sausages into hot oil and fry for 3–4 minutes, turning occasionally, until exterior is golden brown and crisp.
08 - Remove corn dogs with tongs and drain on paper towels. Serve immediately, optionally dusted with sugar and drizzled with ketchup and mustard.

# Expert Advice:

01 -
  • The contrast between shatteringly crispy panko and tender sausage hits every satisfying texture in one bite
  • A touch of sugar in the batter creates that signature Korean street food sweetness most American versions miss
02 -
  • Crowding the pot drops the oil temperature fast and makes soggy corn dogs so stick to 2 or 3 at a time max
  • Letting fried corn dogs rest directly on paper towels can create steam on one side so a wire rack is better for keeping them crispy all over
03 -
  • Room temperature sausages cook more evenly than cold ones straight from the fridge
  • Let finished corn dogs rest on a wire rack over a baking sheet to keep crunch while you fry the rest
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