3 Korean corn dogs

Ingredients

• enough for fryingoil
• 6beef sausages
• 500 gpancake batter for corn dogs
• 200 gpanko breadcrumbs
• to tasteketchup
• to tastemustard
• enough for fryingoil
• 3, cut into quartersbeef sausages
• 200 g, cut into 3 cm × 3 cm cubesManchego cheese
• 2, peeled and cut into small cubespotatoes
• 100 gcornflour
• 200 gpanko breadcrumbs
• 500 gyeasted corn-dog batter
• to tasteSriracha sauce
• enough for fryingoil
• 3, cut into quartersbeef sausages
• 200 g, cooked and cut into 3 cm × 3 cm cubesplantain
• 500 gchurro batter for corn dogs
• 100 gsugar

Instructions

1. 1

   Heat the oil

   Heat enough oil for frying to 160 °C.

2. 2

   Skewer sausages

   Thread one beef sausage onto a skewer. Repeat with the remaining sausages.

3. 3

   Coat with batter

   Coat the sausage corn dogs in the pancake batter, then cover them with panko.

4. 4

   Fry until golden

   Fry for 5 minutes, or until evenly golden. Drain on kitchen paper.

5. 5

   Serve with sauces

   Serve with ketchup and mustard to taste.

6. 6

   Heat the oil

   Heat enough oil for frying to 160 °C.

7. 7

   Assemble the skewers

   Thread two sausage pieces and two cheese cubes onto each skewer, alternating them. Repeat with the remaining ingredients and set aside.

8. 8

   Coat the potatoes

   Toss the potato cubes with the cornflour and set aside.

9. 9

   Dip in batter

   Pour the batter into a slightly deep tray and coat the skewers in it.

10. 10

    Add the coating

    Cover the battered corn dogs with the potato cubes, then coat them with panko.

11. 11

    Fry until golden

    Fry for 5 minutes, or until evenly golden. Drain on kitchen paper.

12. 12

    Serve with Sriracha

    Serve with Sriracha sauce to taste.

13. 13

    Heat the oil

    Heat enough oil for frying to 160 °C.

14. 14

    Assemble the skewers

    Thread two sausage pieces and two plantain cubes onto each skewer, alternating them. Repeat with the remaining ingredients.

15. 15

    Pipe the batter

    Coat the skewers with the churro batter in a spiral.

16. 16

    Fry and turn

    Fry for 5 minutes, turning constantly, until evenly golden. Drain on kitchen paper.

17. 17

    Finish with sugar

    Dust the corn dogs with sugar before serving.

What are Korean corn dogs?

Korean corn dogs are skewered fillings coated in batter and fried until crisp. They are a street-food-style snack, often made with varied coatings and fillings rather than just sausage.

This recipe brings together three versions: sausage with panko, sausage and Manchego with a potato-and-panko crust, and sausage with plantain in churro batter. The mix of savoury, cheesy and sweet options makes the platter appealing to share.

Nutrition and macros by portion

The nutrition label shows one serving as written: 950 calories, 28g protein, 119g carbs, 40g fat.

The batters, panko, potatoes and sugar provide most of the carbohydrates, while the frying oil and Manchego contribute much of the fat. Sausages and cheese provide most of the protein; serve a corn dog with a crisp salad or vegetables to balance the plate.

Three batters, three results

Pancake batter: this coats the first batch before the panko goes on, creating a crisp crumbed shell around the sausage.

Yeasted batter: use this for the sausage-and-cheese version, where it holds the potato pieces and breadcrumbs around the filling.

Churro batter: spiral it around the sausage and plantain for the sweet version, then finish the fried coating with sugar.

Building the skewers

Sausage and cheese: alternate two sausage pieces with two cheese cubes on each skewer, as directed. Keep the fillings together so they are easier to coat.

Sausage and plantain: alternate two sausage pieces with two plantain cubes. The plantain should already be cooked and cut into the specified cubes before you start.

Getting the coatings to stick

Potato coating: toss the small potato cubes with cornflour before dipping the skewers in batter. This gives the potato pieces a dry, lightly starchy surface to cling to.

Panko coating: press the crumbs and potato pieces gently onto the batter so they stay in place as the corn dogs go into the oil.

Frying and doneness

Temperature: bring the oil to 160 °C for each batch. Keep an eye on it as you fry, since a steady temperature helps the coating colour evenly.

Colour and timing: fry each version for 5 minutes, turning the churro-battered corn dogs constantly. Look for an even golden colour, then drain on kitchen paper.

Serving the three versions

Savoury: offer ketchup and mustard with the panko-coated sausages, and Sriracha with the sausage, cheese and potato version.

Sweet: serve the churro-battered sausage and plantain corn dogs with their sugar coating. Putting the versions on one platter makes it easy for everyone to choose.

Recipe notes & tips

• Prepare the fillings and coatings before heating the oil so each batch can be assembled and fried in sequence.
• Use a thermometer to bring the oil to 160 °C and check it between batches.
• Drain each batch on kitchen paper before adding the sauces or sugar.
• For the potato-coated version, cut the potato into small, even cubes so they sit more securely on the batter.
• Turn the churro-battered corn dogs constantly while frying to help them colour evenly.

Variations

• Change the dip: offer a different sauce alongside the ketchup, mustard and Sriracha.
• Try another cheese: use a firm cheese in place of Manchego and cut it into the same-sized cubes.
• Make it sweeter: dust the churro-battered version with extra sugar just before serving.
• Vary the panko: use the panko coating on another batch of sausage corn dogs for a different crunch.
• Mix the platter: make fewer of one style and more of another, keeping the same coatings and frying method.

Common mistakes to avoid

• Oil too cool: the coating can absorb oil; bring it back to 160 °C before frying.
• Oil too hot: the outside may colour before the coating cooks through; monitor the temperature and keep it at 160 °C.
• Loose potato cubes: toss them with the cornflour first and press them gently into the batter.
• Uneven browning: turn the churro-battered corn dogs constantly during their 5-minute fry.
• Skipping the drain: let each batch rest on kitchen paper so excess oil can run off before serving.

How to store

These are best eaten freshly fried, while the coatings are crisp. If needed, refrigerate leftovers in a covered container for up to 2 days, then reheat in an oven until hot; the coatings may soften in storage.

Frequently asked questions