Korean Inspired Corn Dogs (Printable)

Golden corn dogs with Korean-inspired sweet pancake batter and crispy panko crust.

# Ingredient List:

→ Sausages

01 - 8 standard-size beef or chicken hot dogs
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

# Directions:

01 - Insert a wooden skewer into each hot dog, leaving enough stick exposed to use as a handle. Pat dry with paper towels.
02 - In a large mixing bowl, whisk together the flour, pancake mix, cornmeal, sugar, baking powder, and salt until evenly combined.
03 - Add the egg and whole milk to the dry mixture. Whisk thoroughly until the batter is smooth and thick. Add a little milk if batter is too dense.
04 - Pour the batter into a tall glass for easier dipping. Spread panko breadcrumbs on a plate to coat the corn dogs after dipping.
05 - Heat vegetable oil in a deep pot to 350°F (175°C) for frying.
06 - Dip each skewered sausage into the batter, ensuring full coverage. Immediately roll in panko breadcrumbs, pressing gently to adhere evenly.
07 - Carefully lower 2 to 3 coated sausages into the hot oil. Fry for 3 to 4 minutes, turning occasionally until golden and crisp.
08 - Remove corn dogs with tongs and drain on paper towels to remove excess oil.
09 - Serve immediately. Optionally dust with sugar and drizzle with ketchup and mustard.

# Expert Tips:

01 -
  • The pancake batter creates a sweet, impossibly fluffy coating that regular cornmeal recipes can't match.
  • They're ready in under 40 minutes from kitchen to table, perfect for unexpected cravings.
  • Watching the batter puff up and turn golden in the hot oil never gets old, even after the hundredth batch.
02 -
  • The oil temperature is non-negotiable; a thermometer costs two dollars and prevents every disaster that can happen in a deep fryer.
  • Your sausages must be completely dry before battering, or the moisture will create a soggy, battered mess instead of crispy coating.
  • Don't let the batter sit for more than 15 minutes after mixing, or the baking powder loses its lift and your corn dogs will be dense instead of fluffy.
  • The batter should be thick enough to cling to the sausage but thin enough to pour; if it's too thick, you'll get globs instead of an even coat.
03 -
  • Make a double batch of batter and freeze it; thawed batter works just as well and saves precious prep time on busy nights.
  • If your batter is sticking to the skewers during dipping, your oil isn't hot enough yet; trust the thermometer over your instincts.
  • A tall, narrow glass works better than a bowl for batter dipping because you can submerge the whole sausage in one downward motion.
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