Korean-Inspired Crispy Corn Dogs (Print view)

Golden, crispy corn dogs coated in a sweet pancake batter for snacking or serving at parties.

# List of Ingredients:

→ 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 granulated 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

# Step-by-Step Directions:

01 - Insert a wooden skewer into each sausage, leaving enough exposed for a handle. Pat dry with paper towels.
02 - Whisk together all-purpose flour, pancake mix, cornmeal, sugar, baking powder, and salt in a large bowl.
03 - Add egg and whole milk to dry ingredients, whisking until a thick and smooth batter forms. Add more milk if batter is too thick.
04 - Pour batter into a tall glass. Spread panko breadcrumbs on a plate.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
06 - Dip each sausage into the batter, fully coating it. Then roll in panko breadcrumbs, pressing gently to adhere.
07 - Carefully lower 2-3 corn dogs into hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
08 - Remove corn dogs with tongs and drain on paper towels. Serve hot, optionally dusted with sugar and drizzled with ketchup and mustard.

# Expert Suggestions:

01 -
  • The pancake batter creates this impossibly crispy, slightly sweet crust that's nothing like a regular corn dog.
  • You can have hot, freshly fried snacks ready in under 40 minutes, which somehow always feels like magic.
  • They're the ultimate crowd-pleaser—sweet enough for kids, indulgent enough for adults, and endlessly customizable.
02 -
  • The batter temperature matters more than most recipes admit—if you dip cold batter into hot oil, it splatters and burns before the inside cooks, so let your batter sit out briefly to come to room temperature.
  • Panko breadcrumbs only stick to batter; if you dip in panko directly from dry, you'll end up with breadcrumbs sliding off, so the batter-then-breadcrumb order is non-negotiable.
  • Oil temperature creep is real; after every 2–3 corn dogs, your oil gets hotter, so check your thermometer and adjust your heat down slightly to avoid burning the outside while the sausage stays cold inside.
03 -
  • Keep your batter at room temperature and use it within 15 minutes of mixing, or it starts to separate and become unpredictable.
  • Arrange your workspace so the oil, batter, breadcrumbs, and a cooling rack are in a logical line; this rhythm prevents batter from dripping everywhere and keeps you moving smoothly.
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