Korean-Inspired Corn Dogs (Printable)

Crispy corn dogs coated in sweet batter, perfect for snack time or gatherings.

# What You’ll Need:

→ Sausages and Skewers

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

→ Pancake Batter

03 - 1 cup (4.4 oz) all-purpose flour
04 - 1 cup (4.2 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 - Granulated sugar, for dusting

# How-To:

01 - Insert a wooden skewer into each sausage, leaving enough stick exposed for a handle. Pat sausages dry using paper towels.
02 - In a large mixing bowl, whisk together all-purpose flour, pancake mix, cornmeal, sugar, baking powder, and salt until combined.
03 - Add the egg and whole milk to the dry mixture, whisking until a thick, smooth batter forms. Adjust consistency with additional milk if batter is too thick.
04 - Transfer batter into a tall glass to facilitate dipping. Spread panko breadcrumbs evenly on a shallow 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 skewered sausage into the batter, coating thoroughly, then immediately roll in panko breadcrumbs, pressing lightly to adhere evenly.
07 - Carefully lower 2 to 3 battered sausages into the hot oil. Fry for 3 to 4 minutes, turning occasionally until golden brown and crisp.
08 - Remove corn dogs with tongs and drain on paper towels. Serve hot, optionally dusted with granulated sugar and drizzled with ketchup and mustard.

# Expert Advice:

01 -
  • The sweet pancake batter creates an unexpected contrast with the savory sausage that feels like a carnival in your mouth.
  • Panko breadcrumbs give you that signature crackle that stays crispy even as they cool.
  • Theyre fun to make with kids and even more fun to eat with your hands.
  • You can prep the batter ahead and fry them right before guests arrive for instant street food magic.
02 -
  • If you skip drying the sausages, the batter will slip off in patches and youll end up with sad bald spots.
  • The oil temperature matters more than you think, invest in a thermometer or use one with a clip.
  • Donot overcrowd the pot or the temperature will drop and your corn dogs will absorb oil like sponges.
  • Pour batter into a tall glass instead of dipping from a bowl, it makes coating so much easier and less messy.
03 -
  • Use a clip-on thermometer to keep the oil steady at 350°F, it makes all the difference between crispy and greasy.
  • Freeze any leftover batter in ice cube trays and thaw it next time you want to fry just one or two.
  • If the batter feels too thick, thin it with a tablespoon of milk at a time until it coats smoothly.
  • Wooden skewers are better than metal because they donot conduct heat and burn your fingers.
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