Korean Corndogs

Korean Corndogs

Salty & sweet, these oozy, cheesy corndogs are perfect for any special occasion. 


  • 6-8 precooked sausages (like Frankfurters)
  • 200g mozzarella cheese cut into sticks
  • 60g Premium Panko Breadcrumbs
  • Oil for frying
  • 3-4 wooden disposable chopsticks as skewers
  • Castor sugar for dusting if desired
  • Ketchup and mustard (optional)
Batter ingredients:


  1. Pat the sausages and cheese sticks dry.
  2. Skewer the sausages or mozzarella cheese (or go half sausage half cheese) with the chopsticks.
  3. Prepare the batter. Mix the Crispy Batter mix with the milk and whisk until smooth. The batter should be thick! If it is runny add more batter mix, one tbsp at a time until it thickens. The consistency is important to make sure the batter stays on the sausage.
  4. Pour the Panko crumbs onto a plate.
  5. Dip the skewered sausages/cheese into the batter then fully coat with Panko crumbs.
  6. Fry the corndogs until golden brown.
  7. Sprinkle them with sugar and add ketchup and mustard as desired.

Recipe by Cecilia Wong @ultimateomnoms

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