Corn Dog Donuts: Philadelphia’s Okie Dokie Invents Brilliant New Treat

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From the outside, Okie Dokie Donuts’ latest offering looks like something standard, even plain. Smash open the latest creation from the South Philadelphia bakeshop and you’ll find anything but.

Tucked into the corncake shell, disguised as an old-fashioned pastry, is a whole Sabrett hot dog. The meat is completely encased in the batter, hidden from view until you bite into it for a juicy, sweet-salty bite.

It’s a corndog donut—and it’s Okie Dokie owner Carol Ha’s gift to herself.

“It’s my birthday,” the well-traveled pastry chef wrote on Instagram. “So to celebrate, I’ve combined my two favorite things: hot dogs and donuts!”

Served with a side of deli mustard for dipping, the mashup is only available to order on Fridays. This is just the beginning, Ha confirmed to excited commentators swooning over her social media post. If all goes well, customers can expect more corn dog donuts in the near future.

Bonus for sensitive eaters: the treat is completely soy, gluten and nut free.

Okie Dokie started on that premise. Ha launched the venture in 2012 as a side project, doing Instagram flash sales that quickly sold out. She started working on pop-ups at various events and restaurants — making a series of booze-infused mini donuts for a Billy Penn whiskey tasting at Manatawny Still Works on East Passyunk — and her fame grew.

In 2019, Ha and partner Bill Kelly opened their small storefront at 1439 Snyder Ave., home to the catering operations and the walk-in window just below West Passyunk’s lively business.

Pre-orders are available online and special additions to the monthly changing menu are still regularly announced on Instagram. Donuts go for $3 each or $30 a dozen. Flavors are often innovative, such as peach matcha, “Kentucky butter” (a buttermilk-vanilla deal), sticky mango rice (with coconut and toasted sesame) — and corn dog.

The battered and fried combination is not new. Usually served on a stick, the carnival staple has been around since the 1930s. Its origin in the US is debated, but it was probably made popular by an Oregon couple who named them “Pronto Pups.” And they’re still popular: In Philadelphia, Fox & Son Fair Foods opened in 2017 at Reading Terminal Market with corndogs as their main menu item.

Has anyone made donuts out of it yet? Probably not, and certainly not with that much style.

The internet has several recipes for corn donuts studded with chopped hot dogs, but not with the meat neatly wrapped in the torus. There is a NYC mini chain called Ugly Donuts & Hot Dogs, but the products seem to be sold separately, not combined into one.

Making a hot dog form a circle is, of course, the key to Okie Dokie’s special creation. It’s unclear how Ha formed them; she didn’t elaborate when a commenter asked about it. South Jersey meat supplier Rastelli’s made a big impression last year when it introduced a “round hot dog”, but those were simply flattened into a hamburger patty shape, not a loop with a hole in the middle.

The only hint Ha has dropped about her process so far is that the outside of the corn cake contains dairy (which is why these aren’t kosher).

If you’re planning to be around Okie Dokie on July 1, you can try them yourself. Otherwise, stay tuned to the bakery’s Instagram to find out when they’ll be available next. Because one thing is certain: this creation will return.