Korean-Inspired Crispy Corn Dogs (Printable)

Crispy corn dogs coated in sweet pancake batter and panko, perfect for tasty snacking or parties.

# What You'll Need:

→ Sausages

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

# How To Make It:

01 - Insert a wooden skewer into each sausage, leaving enough of the stick exposed to serve 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.
03 - Add the egg and whole milk to the dry ingredients and whisk until a thick, smooth batter forms. If batter is too thick, add a small amount of milk to adjust consistency.
04 - Pour the batter into a tall glass for convenient dipping. Spread panko breadcrumbs evenly on a plate.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
06 - Dip each skewered sausage completely into the batter, then immediately roll it in the panko breadcrumbs, pressing gently to ensure adhesion.
07 - Carefully lower corn dogs into the hot oil in batches of 2 to 3. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
08 - Remove corn dogs with tongs and drain on paper towels to remove excess oil.
09 - Serve immediately while hot, optionally dusted with sugar and drizzled with ketchup and yellow mustard.

# Expert Suggestions:

01 -
  • That crispy-yet-tender contrast feels like a small victory every single time, even after you've made them a dozen times.
  • Sweet and savory balance hits differently when you're eating something you made yourself, still warm from the oil.
  • They disappear faster at gatherings than anything else you could pull from your kitchen.
02 -
  • The oil temperature is non-negotiable—350°F is the sweet spot where the outside crisps before the sausage inside starts splitting and leaking its juices.
  • Dry sausages and a tall glass for batter dipping make the entire process cleaner and more successful than you'd expect.
03 -
  • Let the batter coat set for just a moment before frying—this allows the breadcrumbs to adhere more firmly and creates an even crispier shell.
  • Keep a lid nearby to place loosely over your frying pot; it prevents the oil from splattering while allowing steam to escape, keeping you safe and your kitchen less oily.
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