Korean-Inspired Corn Dogs (Printable)

Golden corn dogs with sweet pancake batter for a crispy, flavorful snack.

# 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 - ½ cup cornmeal (2.1 oz)
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon baking powder
08 - ½ 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

# How To Make It:

01 - Insert a wooden skewer into each sausage, leaving enough stick exposed to use as a handle. Pat sausages dry with paper towels.
02 - In a large bowl, whisk together the all-purpose flour, pancake mix, cornmeal, sugar, baking powder, and salt until evenly combined.
03 - Add the egg and whole milk to the dry ingredients and whisk until a thick and smooth batter forms. Adjust by adding a little more milk if batter is too thick.
04 - Pour the batter into a tall glass for easy dipping. Spread panko breadcrumbs on a plate for coating.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
06 - Dip each skewered sausage into the batter, coating completely. Immediately roll in panko breadcrumbs, pressing gently to adhere.
07 - Carefully lower the coated sausages into the hot oil, frying 2 to 3 at a time. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
08 - Remove corn dogs with tongs and drain on paper towels. Serve hot, optionally dusted with sugar and drizzled with ketchup and mustard.

# Expert Suggestions:

01 -
  • The pancake batter gives you a hint of sweetness that balances perfectly with savory sausage and tangy condiments.
  • Panko breadcrumbs create an audible crunch that stays crispy even after a few minutes on the plate.
  • They're fun to make with friends or kids, and everyone gets to customize their own toppings.
  • You can prep the batter ahead and fry them fresh whenever a craving hits.
02 -
  • If your batter is too thin, it will slide off into the oil and leave your sausage naked, add a little more flour or pancake mix to thicken it.
  • Don't overcrowd the pot or the oil temperature will drop and your coating will turn greasy instead of crisp.
  • Use a thermometer, even if you think you can eyeball it, because ten degrees makes the difference between golden and burnt.
03 -
  • Use a tall glass for the batter so you can dip the whole sausage in one smooth motion without making a mess.
  • Let the oil come back to temperature between batches, or the coating will absorb oil and turn heavy.
  • If you want extra insurance, freeze the skewered sausages for fifteen minutes before battering, it helps the coating stick even better.
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