# What You’ll Use:
→ Sausages and Skewers
01 - 8 standard hot dog size beef or chicken sausages
02 - 8 wooden skewers
→ Pancake Batter
03 - 1 cup (4.4 oz) all-purpose flour
04 - 1 cup (4.2 oz) pancake mix
05 - 1/2 cup (2.1 oz) cornmeal
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon salt
09 - 1 large egg
10 - 1 cup (8 fl oz) whole milk
→ Coating and Frying
11 - 1 cup (3.5 oz) panko breadcrumbs
12 - Vegetable oil for deep frying
→ Optional Toppings
13 - Ketchup
14 - Yellow mustard
15 - Sugar for dusting
# How-To:
01 - Insert a wooden skewer into each sausage, leaving part of the stick exposed as a handle. Pat sausages dry using paper towels.
02 - Combine all-purpose flour, pancake mix, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk until evenly blended.
03 - Whisk egg and whole milk into the dry mixture until a thick, smooth batter forms. Add more milk if batter is too thick for dipping.
04 - Pour batter into a tall glass for ease of dipping. Spread panko breadcrumbs evenly on a plate.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
06 - Dip each sausage fully into the batter, then immediately roll in panko breadcrumbs, pressing gently to adhere.
07 - Carefully lower 2 to 3 battered sausages into hot oil. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crisp.
08 - Remove corn dogs with tongs and drain on paper towels. Serve hot, optionally dusted with sugar and drizzled with ketchup and mustard.
