Korean Corn Dogs

Corn dogs covered in a french fry batter, just like the Korean street-food trend.

  • Author: Jessica Pinney
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes
  • Total Time: 24 minutes
  • Yield: 8 1x
  • Category: Main Dish
  • Cuisine: Korean


Oil, for frying

8 hot dogs

1 cup cornmeal

1 ¼ cup flour, divided

2 Tablespoons sugar

2 teaspoon baking powder

½ teaspoon salt

1 large egg

1 cup milk

1 Tablespoon vinegar

1 package (32 ounces) frozen crinkle fries, cut into small pieces


Pat the hot dogs dry and put the sticks in the hot dogs.

In a bowl mix the cornmeal, flour, sugar, baking powder and salt together.

In a separate container mix the milk and vinegar together, let stand for 1 minute.  Whisk in the egg.  Add the milk mixture to the cornmeal and combine.  Pour into a tall glass.  Refrigerate for 10 minutes.

Heat 4 inches of oil in a deep pan.  Oil needs to reach 350° before cooking.

Place the cut fries in a shallow container.

Begin by coating the hot dogs in flour.  Shake off any excess.

Dip one hot dog all the way in the cornbread batter, making sure it is covered completely. Shake off extras.

Take it out and place it on the fries, quickly pressing fries on the top and sides.  

Gently cradle the whole fry covered hot dog and place in the hot oil.

Cook for 3 to 4 minutes until the hot dog is golden and crispy.

Remove and repeat with remaining hot dogs.

Serve with ketchup, mustard, chips or fries.  A salad is a nice side dish with this as well.