Korean-inspired corn dogs (Printable Version)

Golden corn dogs made with a sweet pancake batter and Korean-style seasonings, crispy and delicious.

# Components:

→ Sausages and Skewers

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

# Directions:

01 - Insert a wooden skewer into each sausage, leaving enough handle exposed. Pat sausages dry with paper towels.
02 - In a large bowl, whisk together flour, pancake mix, cornmeal, sugar, baking powder, and salt until evenly mixed.
03 - Add egg and milk to dry ingredients and whisk until a thick, smooth batter forms. Add extra milk if batter is too thick.
04 - Pour batter into a tall glass for dipping and spread panko breadcrumbs on a plate for rolling.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
06 - Dip each skewer-inserted sausage into the batter, coating fully, then roll immediately in panko breadcrumbs, pressing gently to adhere.
07 - Carefully lower corn dogs into hot oil, frying 2-3 at a time 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.

# Expert Tips:

01 -
  • They're restaurant-quality crispy on the outside and impossibly juicy inside, yet completely doable at home.
  • The pancake batter creates a uniquely sweet and savory flavor that regular corn dog batter just doesn't achieve.
  • They freeze beautifully and reheat perfectly, so you can make a batch and have snacks ready for the week.
02 -
  • The pancake mix is non-negotiable—regular flour alone gives you a dense, thick crust instead of the light, crispy shell that makes these special.
  • Oil temperature is everything; if it's too cool, the batter absorbs oil and turns greasy, and if it's too hot, the outside burns before the sausage heats through.
  • Don't skip patting the sausages dry or your batter will slide right off in the hot oil.
03 -
  • Invest in an instant-read thermometer for oil temperature because it's the single biggest factor in preventing greasy, undercooked, or burnt corn dogs.
  • Don't be afraid of the deep fry—the high heat and proper technique create something you genuinely cannot replicate any other way.
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