Korean-Inspired Corn Dogs (Printable Version)

Golden corn dogs with a sweet batter and crunchy panko coating, perfect for snacking or parties.

# What You Need:

→ Sausages and Skewers

01 - 8 standard hot dog-sized 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 - 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

# How To Make:

01 - Insert a wooden skewer into each sausage, leaving enough of the stick exposed to serve as a handle. Pat the sausages dry using paper towels.
02 - In a large mixing bowl, whisk together 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, smooth batter forms. If batter is overly thick, gradually add more milk to reach desired consistency.
04 - Pour the batter into a tall glass for ease of dipping. Spread panko breadcrumbs evenly on a flat plate.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C), maintaining this temperature for frying.
06 - Dip each skewered sausage into the batter, ensuring it is completely covered. Immediately roll the coated sausage in panko breadcrumbs, pressing lightly to ensure adhesion.
07 - Carefully submerge 2 to 3 battered sausages into the hot oil. Fry for 3 to 4 minutes, turning occasionally, until the exterior is golden brown and crisp.
08 - Remove corn dogs with tongs and drain on paper towels. Serve warm, optionally dusted with sugar and drizzled with ketchup and mustard.

# Cooking Tips:

01 -
  • The sweet and savory contrast hits differently than any corn dog youve had before.
  • Panko breadcrumbs create an audible crunch that lasts even after cooling.
  • Theyre surprisingly fun to make and even more fun to eat with friends.
  • You can customize the fillings and toppings to match your mood.
02 -
  • The oil temperature is everything. Too low and the batter absorbs oil and turns soggy, too high and the outside burns while the inside stays raw.
  • Drying the sausages completely before dipping is non-negotiable. I learned this after watching my first batch of batter slide off into the oil.
  • Pour the batter into a tall glass. It sounds weird, but it makes dipping so much easier and creates an even coat.
03 -
  • Fry in small batches. Crowding the pot drops the oil temperature and makes everything greasy.
  • Press the panko firmly onto the battered sausage. Gentle patting doesn't cut it—you want those crumbs to stick.
  • Use a thermometer to monitor oil temperature between batches. It drifts more than you think.
  • If the batter is too thick to coat smoothly, thin it with a tablespoon of milk at a time until it flows easily.
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