Korean Inspired Corn Dogs (Printable View)

Golden corn dogs with sweet pancake batter, perfect for snacking or gatherings.

# 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 (125 g)
04 - 1 cup pancake mix (120 g)
05 - ½ cup cornmeal (60 g)
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon baking powder
08 - ½ 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

# How To Make It:

01 - Insert one wooden skewer into each sausage, leaving a handle length exposed. Pat sausages dry using paper towels.
02 - In a large mixing bowl, whisk together flour, pancake mix, cornmeal, sugar, baking powder, and salt until evenly distributed.
03 - Add the egg and whole milk to the dry mixture and whisk until a thick, smooth batter forms. Add a small amount of milk if the batter is too thick.
04 - Transfer batter into a tall glass for ease of dipping. Spread panko breadcrumbs evenly on a flat plate.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
06 - Dip each skewered sausage completely into the batter, then immediately roll in panko breadcrumbs, pressing gently to ensure adhesion.
07 - Carefully lower corn dogs into the hot oil, frying 2 to 3 at a time for 3 to 4 minutes. Turn occasionally until the exterior is golden brown and crisp.
08 - Remove corn dogs with tongs and place on paper towels to absorb excess oil.
09 - Serve immediately while hot, optionally dusted with sugar and accompanied by ketchup and yellow mustard.

# Expert Advice:

01 -
  • They're ridiculously crispy on the outside but tender inside, with that subtly sweet pancake batter that makes them totally different from regular corn dogs.
  • Once you nail the technique, you'll find yourself making these for everything—snacks, party platters, or just because it's Tuesday and you deserve something fried.
02 -
  • The batter thickness is everything—if it's too thin, it won't coat evenly; too thick, and it becomes gummy instead of fluffy.
  • Temperature control matters more than you'd think; use an actual thermometer instead of guessing, because oil temperature determines whether you get crispy perfection or greasy disappointment.
03 -
  • If you want extra richness, toss some diced mozzarella cheese into the batter or slip a small cheese chunk onto the skewer before adding the sausage for a creamy surprise inside.
  • Soaking wooden skewers for 15 minutes before using them prevents burning and gives you perfectly browned handles.
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