Korean-Inspired Corn Dogs (Print Version)

Crispy corn dogs with a sweet pancake batter for a flavorful golden snack everyone will enjoy.

# What You'll Need:

→ Sausages and Skewers

01 - 8 beef or chicken hot dog sausages
02 - 8 wooden skewers

→ Pancake Batter

03 - 1 cup (4.4 oz) all-purpose flour
04 - 1 cup (4.2 oz) pancake mix
05 - 1/2 cup (2.1 oz) cornmeal
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon salt
09 - 1 large egg
10 - 1 cup (8 fl oz) whole milk

→ Coating and Frying

11 - 1 cup (3.5 oz) panko breadcrumbs
12 - Vegetable oil for deep frying

→ Optional Toppings

13 - Ketchup
14 - Yellow mustard
15 - Granulated sugar for dusting

# How to Make:

01 - Insert a wooden skewer into each sausage leaving a sufficient portion of the skewer exposed to serve as a handle. Pat each sausage dry with paper towels.
02 - In a large mixing bowl, whisk together all-purpose flour, pancake mix, cornmeal, sugar, baking powder, and salt until combined.
03 - Add the large egg and whole milk to the dry ingredients and whisk until a thick, smooth batter is achieved. Adjust thickness by adding more milk if necessary.
04 - Pour the batter into a tall glass for ease of dipping. Spread panko breadcrumbs evenly on a plate.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C) for optimal frying temperature.
06 - Dip each skewered sausage into the batter, ensuring full coverage, then immediately roll in panko breadcrumbs pressing lightly to adhere.
07 - Carefully submerge battered sausages into the hot oil, frying 2 to 3 at a time for 3 to 4 minutes, turning occasionally until golden brown and crisp.
08 - Remove corn dogs using tongs and drain excess oil on paper towels. Serve immediately, optionally dusted with sugar and accompanied by ketchup and mustard.

# Expert Advice:

01 -
  • The pancake batter creates a sweet, fluffy exterior that balances the savory sausage in a way regular cornbread batter never could.
  • These fry up faster than you'd expect, making them perfect when you want something impressive without spending hours in the kitchen.
  • They're genuinely fun to eat—there's something about food on a stick that makes everything taste better.
02 -
  • The oil temperature is everything—too cool and your corn dogs absorb oil instead of frying, too hot and they brown before the inside cooks through.
  • Don't skip patting the sausages dry; moisture is the enemy of crispy batter adhesion, and I learned this the messy way.
  • Once the batter is mixed, use it within 15-20 minutes, or the baking powder loses its lift and your batter becomes denser.
03 -
  • Having your batter in a tall glass instead of a bowl saves so much batter waste and makes complete coverage almost foolproof.
  • Double-dipping—batter, then breadcrumbs, then batter again, then breadcrumbs—creates an even crunchier exterior if you have the patience for the extra step.
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