# What You'll Need:
→ Corn Dog Filling
01 - 6 mozzarella cheese sticks, halved lengthwise
02 - 6 hot dogs (optional, for half-and-half variation)
03 - 12 wooden skewers
→ Batter
04 - 1 cup all-purpose flour
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon baking powder
07 - ½ teaspoon salt
08 - 1 large egg
09 - ¾ cup whole milk, plus additional as needed
→ Breading
10 - 1½ cups panko breadcrumbs
11 - ½ cup cornmeal (optional for added crunch)
→ Frying
12 - Vegetable oil, for deep frying
→ Toppings
13 - ¼ cup granulated sugar
14 - Ketchup, to taste
15 - Yellow mustard, to taste
# How to Make It:
01 - If using hot dogs, slice each in half. Thread mozzarella halves and/or hot dog pieces onto wooden skewers, creating fully cheese or half-and-half combinations. Pat dry with paper towels to remove excess moisture.
02 - In a medium bowl, whisk together flour, sugar, baking powder, and salt. Incorporate egg and milk, stirring until a thick, sticky batter forms. Add additional milk if batter is too thick; it should cling to skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate, mixing evenly.
04 - Fill a deep pot with vegetable oil to a depth of 2 inches and heat to 350°F (175°C).
05 - Dip each skewer into the batter, turning to coat completely. Use a spoon if necessary to achieve even coverage.
06 - Roll coated skewers in breadcrumb mixture, pressing gently to ensure adhesion.
07 - Fry 2 to 3 skewers at a time, turning occasionally, until golden brown and crisp, approximately 3 to 4 minutes per batch. Drain on paper towels.
08 - While still warm, lightly sprinkle with granulated sugar. Drizzle ketchup and mustard as desired. Serve immediately to enjoy maximum crunch and melted cheese texture.
