Korean Inspired Corn Dogs (Printable)

Golden corn dogs with sweet pancake batter, inspired by Korean street flavors, ideal for snacks or gatherings.

# What You'll Need:

→ Sausages

01 - 8 standard beef or chicken hot dogs
02 - 8 wooden skewers

→ Pancake 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 granulated 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 - Granulated sugar for dusting

# How to Make It:

01 - Insert one wooden skewer into each hot dog, leaving enough stick exposed as a handle. Pat sausages dry with paper towels.
02 - Whisk together the all-purpose flour, pancake mix, cornmeal, sugar, baking powder, and salt in a large bowl until evenly combined.
03 - Add the egg and whole milk to the dry ingredients and whisk until the batter is thick and smooth. Adjust milk quantity if batter is too thick.
04 - Pour the batter into a tall glass for easier dipping and spread the panko breadcrumbs evenly onto a plate.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C) maintaining a consistent temperature for frying.
06 - Dip each skewered sausage fully into the batter, then immediately roll in panko breadcrumbs, pressing gently to adhere evenly.
07 - Carefully lower 2–3 battered sausages into hot oil, frying for 3–4 minutes while turning occasionally until golden brown and crisp.
08 - Use tongs to remove corn dogs and drain on paper towels. Serve warm, optionally dusted with sugar and drizzled with ketchup and mustard.

# Expert Hints:

01 -
  • The batter stays impossibly fluffy on the inside while the panko coating shatters when you bite into it, creating that textural contrast that makes these dangerously easy to overeat.
  • Once you master the technique, you'll find yourself making these for every gathering because people genuinely cannot stop eating them.
02 -
  • The temperature of your oil is everything—too cool and your batter will be greasy and absorb too much oil, too hot and the outside will burn before the inside sausage heats through.
  • Don't skip patting the sausages dry or the batter will slide off, and never let the coated sausages sit more than a minute before frying or the batter will separate from the sausage.
03 -
  • Use a tall glass for dipping because it keeps the batter contained and makes it easier to coat the sausage evenly without making a mess all over your prep area.
  • Don't reuse the oil more than once or twice for this recipe because the batter particles will accumulate and turn the oil bitter, ruining the delicate taste of the corn dogs.
Go Back