Korean Inspired Corn Dogs (Printable Version)

Golden corn dogs with a sweet pancake batter and crispy coating inspired by Korean street flavors.

# The Ingredients You'll Need:

→ Sausages

01 - 8 standard size beef or chicken hot dog 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

# Step-by-Step Instructions:

01 - Insert a wooden skewer into each sausage, leaving enough exposed for handling. Pat sausages dry with paper towels.
02 - In a large bowl, whisk together flour, pancake mix, cornmeal, sugar, baking powder, and salt until evenly blended.
03 - Add egg and milk to dry ingredients and whisk until smooth and thick; add a bit more milk if batter is too dense.
04 - Pour batter into a tall glass for easy dipping and spread panko breadcrumbs on a flat plate.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
06 - Dip each sausage into batter, fully coating, then roll immediately in panko breadcrumbs, pressing to adhere evenly.
07 - Carefully submerge 2-3 battered sausages in hot oil. Fry for 3–4 minutes, turning occasionally until golden and crispy.
08 - Remove corn dogs with tongs and drain on paper towels. Serve warm, optionally dusted with sugar and drizzled with ketchup and mustard.

# Additional Tips::

01 -
  • The batter is slightly sweet and tastes like breakfast met a carnival in the best possible way.
  • Panko gives you that crackling crunch that stays crispy even after a few minutes on the plate.
  • You can make them as indulgent or simple as you want with cheese, sugar, or just classic ketchup.
02 -
  • If your batter is too thick to dip smoothly, add milk one tablespoon at a time until it coats like heavy cream.
  • Don't skip drying the sausages, wet surfaces repel batter and you'll end up with bald spots after frying.
  • Fry only 2 or 3 at once or the oil temperature drops and they turn greasy instead of crispy.
03 -
  • Use a thermometer to keep your oil at 350°F, too cool and they soak up grease, too hot and they burn outside before cooking through.
  • Pour batter into a tall narrow glass instead of a bowl, it's easier to dip and you waste less batter.
  • If you want cheese inside, use a firmer mozzarella stick or cheddar chunk that won't melt out into the oil.
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