Description
Korean Corn Dogs are crispy, crunchy, and savory street food favorites coated in a light, fluffy batter and crispy panko breadcrumbs, perfect for quick snacks or party appetizers.
Ingredients
1 cup all-purpose flour
½ cup rice flour
2 tablespoons sugar
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup milk (or buttermilk)
1 large egg
4 hot dogs (or sausage of your choice)
1 cup panko breadcrumbs (or crushed cornflakes)
Oil for frying
Wooden skewers (for handling the corn dogs)
Instructions
- Insert a wooden skewer into each hot dog for easy handling. Pat dry with a paper towel.
- In a bowl, mix all-purpose flour, rice flour, sugar, baking powder, baking soda, and salt.
- Add milk and egg to the dry ingredients, stirring until the batter is smooth and lump-free.
- Dip each hot dog into the batter, letting excess drip off.
- Roll the battered hot dogs in panko breadcrumbs or crushed cornflakes until fully coated.
- Heat oil in a deep pot to 350°F (175°C), ensuring enough oil for deep frying.
- Fry corn dogs in batches to avoid overcrowding, cooking until golden brown, about 5–7 minutes.
- Remove and drain excess oil on paper towels.
- Let cool for a few minutes before serving.
Notes
Thaw frozen hot dogs completely and pat dry before battering.
Baking is possible but will result in less crispy corn dogs.
Rice flour makes batter lighter and crispier.
Crushed cornflakes, panko, or crushed chips work as breadcrumb alternatives.
Use gluten-free substitutes for a gluten-free version.
Ensure hot dogs are dry before dipping to keep batter from falling off.
Press breadcrumbs firmly onto batter for better adhesion.
Add herbs or spices to batter for extra flavor.
Maintain oil temperature around 350°F (175°C) for even cooking.
Cut hot dogs smaller for mini corn dogs; adjust frying time accordingly.
Batter is best fresh but can be refrigerated briefly; stir well before use.
Nutrition
- Serving Size: 1 corn dog
- Calories: 320
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
