Korean Inspired Corn Dogs (Printable Version)

Golden corn dogs dipped in sweet pancake batter, offering a crispy, flavorful snack with Korean street food flair.

# Ingredient List:

→ Main

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

→ 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 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 - Sugar for dusting

# Steps:

01 - Insert a wooden skewer into each sausage, leaving enough of the stick exposed to serve as a handle. Pat sausages dry with paper towels.
02 - Whisk together all-purpose flour, pancake mix, cornmeal, sugar, baking powder, and salt in a large bowl until fully combined.
03 - Add the egg and whole milk to the dry mixture and whisk until a thick, smooth batter forms. If too thick, add additional milk gradually.
04 - Pour the batter into a tall glass for easy coating. Spread panko breadcrumbs evenly on a plate.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C), ensuring it is deep enough for frying corn dogs.
06 - Dip each sausage thoroughly into the batter to coat completely, then roll immediately in panko breadcrumbs, pressing gently to adhere.
07 - Carefully lower the battered sausages into the hot oil in batches of two to three. 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 sugar and accompanied by ketchup and mustard.

# Expert Advice:

01 -
  • The sweet pancake batter creates a golden shell thats part carnival treat, part cozy breakfast.
  • Theyre endlessly customizable with cheese, different sausages, or wild topping combinations.
  • Frying them fills the house with a smell that pulls people out of their rooms.
  • They taste like a street festival you can make at home in your pajamas.
02 -
  • If the batter slides off during frying, it means the sausages were too wet or the oil wasnt hot enough.
  • Frying too many at once drops the oil temperature and makes them absorb grease instead of crisping up.
  • Pour the batter into a tall glass, not a shallow bowl, it makes dipping so much easier and less messy.
  • Let the oil return to 350°F (175°C) between batches or the timing and texture will be inconsistent.
03 -
  • Use a thermometer to monitor your oil, 350°F (175°C) is the sweet spot for crispy outsides and fully cooked batter.
  • Pour the batter into a tall narrow glass so you can dip the sausages vertically without wasting half the batter.
  • Press the panko on firmly but gently, too hard and it clumps, too light and it falls off in the oil.
  • Fry only 2 or 3 at a time even if your pot is big, overcrowding crashes the temperature.
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