Korean Inspired Corn Dogs (Printer View)

Crispy Korean-style corn dogs with sweet pancake batter and panko coating, perfect for snacks.

# Components:

→ 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

# Method:

01 - Insert a wooden skewer into each sausage leaving a sufficient handle length. Pat dry with paper towels.
02 - In a large mixing bowl, whisk together all-purpose flour, pancake mix, cornmeal, sugar, baking powder, and salt until evenly blended.
03 - Add egg and whole milk to the dry mixture and whisk until a thick, smooth batter forms, adding small amounts of milk if batter is too thick.
04 - Transfer batter to a tall glass for dipping. Spread panko breadcrumbs evenly on a separate plate.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
06 - Dip each sausage completely into the batter, then immediately roll in panko breadcrumbs gently pressing to adhere well.
07 - Carefully lower 2 to 3 battered sausages at a time into hot oil. Fry 3 to 4 minutes, turning occasionally, until golden and crispy.
08 - Remove corn dogs using tongs and drain on paper towels. Serve hot, optionally dusted with sugar and drizzled with ketchup and mustard.

# Expert Advice:

01 -
  • The batter is lightly sweet and pairs so well with the salty sausage that every bite feels like a tiny celebration.
  • Theyre ridiculously fun to make, especially if you let friends or kids help with the dipping and rolling.
  • You can customize the toppings and even sneak cheese inside for an oozy surprise.
02 -
  • If your oil is too hot, the outside will burn before the batter cooks through, so keep an eye on that thermometer.
  • Using a tall glass for the batter makes dipping so much easier and prevents messy spills all over your counter.
  • Pat the sausages dry before battering or the coating will slide right off in the oil.
03 -
  • Fry in small batches so the oil temperature stays consistent and each corn dog cooks evenly.
  • If the batter starts to thin out as it sits, whisk in a tablespoon of flour to bring it back to the right thickness.
  • Use tongs with silicone tips to avoid scratching your pot and to get a better grip on the hot corn dogs.
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