Crispy Korean Corn Dog Coated in Breadcrumbs
A homemade mini Korean corn dog snack made by coating vienna sausages in batter and breadcrumbs and deep-frying until crispy.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
These mini Korean corn dogs are easy to make with a simple flour batter, even without pancake mix. Using vienna sausages means you can fry them golden brown in just a little oil. Coated with breadcrumbs before frying, they turn out crispy on the outside and soft on the inside, making them a perfect snack for kids.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Vienna sausages1 pack (150 g)
- Breadcrumbs1 cup
Batter
- Cake flour (or all-purpose flour)1 cup (100 g)
- Baking powder0.5 tsp
- Salta little
- Egg1
- Sugar1 tbsp
- Milk1/3 cup
- If you have pancake mix, you can simply mix it with milk and an egg to make the batter.
- Sift the cake flour, baking powder, and salt together 2 to 3 times.
Steps
1. Blanch the vienna sausages briefly in boiling water, then drain them in a strainer and let cool.
2. Add the sugar, egg, and milk to the sifted cake flour (with baking powder and salt).
3. Whisk until no lumps remain.
If the batter is too thin, it will slide off the sausages rather than coat them, so a slightly thick consistency is ideal.
4. Insert skewers into the sausages, and have the batter and breadcrumbs ready.
5. Dust the sausages with flour, coat evenly with batter, roll in breadcrumbs, and deep-fry.
If you want plumper corn dogs, coat with batter, fry once, then dip in batter again and roll in breadcrumbs to double-coat before frying.
6. Fry on both sides until golden brown over medium heat.
(Because these are made with vienna sausages, you can fry them in a small amount of oil.)
After frying, drain the excess oil on paper towels.
Ppunwife's tips
- If the batter is too thin, it will slide off the sausages rather than coat them, so a slightly thick consistency is ideal.
- If you want plumper corn dogs, coat with batter, fry once, then dip in batter again and roll in breadcrumbs to double-coat before frying.
- Because these are made with vienna sausages, you can fry them in a small amount of oil.
- Coating them with breadcrumbs before frying makes them much crispier and more delicious.
FAQ
Can I use pancake mix instead for the batter?
If you have pancake mix, you can easily make the batter by mixing it with just milk and an egg instead of the other dry ingredients.
How can I make the corn dogs thicker and plumper?
Coat the sausages in batter and fry them once, then dip them in batter again, roll in breadcrumbs, and fry a second time to make them plump.
What consistency should the batter be?
If the batter is too thin, it will slide right off the sausages instead of clinging to them, so whisk it until it has a slightly thick consistency.
