What To Eat Today

Mini Korean Corn Dogs

Skewer sausages, dip them twice in fluffy pancake batter, then roll them in canned corn kernels before frying until golden and crisp. Corn kernels studded through the crust burst with sweet, nutty flavor in every bite — perfect as a kids' snack or a fun side with beer, served with ketchup or mustard.

Mini Korean Corn Dogs
Servings3 servings
Cook timeUnder 30 min
DifficultyEasy

Ingredients

Main

  • Sausage10 pieces
  • Sweet corn kernels (canned)1 can (200g)
  • Pancake mix1 cup
  • Egg1
  • WaterAs needed
  • Cooking oilAs needed

Directions

  1. 1
    Step 1

    Whisk together the pancake mix, egg, and water until smooth.

  2. 2
    Step 2

    Skewer the sausages onto wooden sticks.

  3. 3
    Step 3

    Lightly dust the sausages with dry pancake mix.

  4. 4
    Step 4

    Dip the sausages into the batter, coating evenly.

  5. 5
    Step 5

    Deep-fry in oil preheated to 170°C (340°F) until golden.

  6. 6
    Step 6

    Dip the fried sausages into the batter once more.

  7. 7
    Step 7

    Press the corn kernels evenly onto the batter so they stick all over.

  8. 8
    Step 8

    Fry once more until crisp and golden, then serve.

#Korean Street Food#Snack#Deep-fried