Korean-Inspired Corn Dogs (Printable)

Crispy corn dogs with a sweet pancake batter inspired by Korean street snacks, perfect for any occasion.

# What You 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 - 1/2 cup cornmeal (2.1 oz)
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon baking powder
08 - 1/2 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

# Directions:

01 - Insert one wooden skewer into each sausage, leaving sufficient length exposed to serve as a handle. Pat dry with paper towels.
02 - Combine all-purpose flour, pancake mix, cornmeal, sugar, baking powder, and salt in a large mixing bowl; whisk thoroughly.
03 - Add the egg and whole milk to the dry mixture, whisking until the batter is smooth and thick. Adjust consistency with additional milk if necessary.
04 - Transfer batter into a tall glass for dipping. Spread panko breadcrumbs evenly on a plate.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
06 - Dip each skewered sausage into the batter, ensuring full coverage. Immediately roll in panko breadcrumbs, gently pressing for adhesion.
07 - Carefully immerse 2 to 3 battered sausages in the hot oil. Fry for 3 to 4 minutes, turning occasionally, until evenly golden brown and crisp.
08 - Remove corn dogs with tongs and drain on paper towels. Serve warm, optionally dusted with sugar and accompanied by ketchup and mustard.

# Expert Advice:

01 -
  • The batter is slightly sweet and impossibly fluffy, making these feel like an indulgent treat rather than just a snack.
  • They come together in under an hour, and the payoff is watching people's faces light up when they taste the unexpected sweetness.
02 -
  • The oil temperature is everything—I learned this the hard way by burning the outside of three corn dogs while the inside was still cold.
  • Don't skip the paper towel pat-down on the sausages; moisture is the enemy of a good crust.
03 -
  • A tall glass for dipping works way better than a bowl because you can fully submerge the sausage in one smooth motion without dripping batter everywhere.
  • If your panko isn't sticking well, make sure your hands are still wet from the batter—that extra moisture helps the breadcrumbs adhere.
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