Korean corn dogs have been having a moment for a while now. You've probably seen them on social media, all stretched out with that signature cheese pull or coated in crispy potatoes. They're a whole thing. And honestly? They're worth the hype.
This version uses crushed pork rinds in the batter, which adds a savory depth that regular corn dog batter just doesn't have. The Korean BBQ flavor works especially well here, but you can swap in whatever flavor you've got on hand.
Traditional corn dogs are fine. Good, even. But Korean corn dogs do a few things differently.
The batter is thicker and slightly chewier. There's usually something on the outside, whether that's sugar, breadcrumbs, or in this case, frozen home fries. And the whole thing gets fried until the exterior is shatteringly crispy while the inside stays soft. It's a texture thing. Once you've had one, the regular state fair version feels a little one-note.
Adding crushed keto chicharrones to the batter brings in extra crunch and a hit of salty, meaty flavor that pairs ridiculously well with the hot dog inside.
Nothing too wild here. You probably have most of this stuff already, minus maybe the pork rinds if you're not keeping them stocked. The frozen home fries are doing a lot of the heavy lifting for that signature Korean corn dog look, so don't skip those.
This recipe makes 6 corn dogs.
½ cup Korean BBQ pork rinds, crushed into fine crumbs
6 hot dogs
2 cups all-purpose flour
1 cup yellow cornmeal
1 cup vegetable oil
1 egg
1 cup milk
1 pound frozen home fries, thawed
6 wooden skewers (8 to 9 inches)
Frying oil
This is the classic way to do it. Deep frying gives you that golden, crispy exterior that's hard to replicate any other way. It's a little messier, sure, but the results speak for themselves. The whole process moves pretty fast once your oil is hot, so have everything prepped and ready to go before you start.
Get your oil heated to 400°F.
Combine the crushed pork rinds, flour, and cornmeal in a medium or large bowl.
Add the vegetable oil, egg, and milk. Stir until you've got a thick, smooth batter.
Spread your thawed home fries out on a plate.
Skewer the hot dogs lengthwise.
Dip each one into the batter, making sure it's evenly coated.
Roll the battered hot dog in the home fries, pressing them in so they stick.
Fry for about 90 seconds or until golden brown.
Not everyone wants to deal with a pot of hot oil, and that's fair. The air fryer version is less hands-on and way easier to clean up after. You'll sacrifice a tiny bit of crunch, but it's a solid trade-off if convenience is the priority. Just keep an eye on them since cook times can vary a lot depending on your machine.
If you're trying to skip the deep frying, an air fryer works too.
Preheat to 375°F.
Follow steps 2 through 7 above to prep the corn dogs.
Place them in a greased air fryer basket.
Cook for 6 to 8 minutes, flipping halfway through.
Check frequently after 4 minutes to avoid overcooking.
They won't be quite as crispy as the fried version, but they're still really good.
These are best eaten right away while everything's still hot and crunchy. You can drizzle them with spicy mayo, ketchup, or mustard. Some people do a light dusting of sugar on the outside, which sounds weird but actually works with the savory batter.
They're great for parties or as a game day appetizer. Or just a random Tuesday when you want something fun for dinner.
