# What You'll Need:
→ Corn Dogs
01 - 6 mozzarella cheese sticks, halved lengthwise or 12 mini mozzarella sticks
02 - 6 hot dogs (optional, for half-and-half corn dogs)
03 - 12 wooden skewers
→ Batter
04 - 1 cup all-purpose flour
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1 large egg
09 - 3/4 cup milk, plus more if needed
→ Breading
10 - 1 1/2 cups panko breadcrumbs
11 - 1/2 cup cornmeal (optional, for additional crunch)
→ Frying
12 - Vegetable oil, for deep frying
→ Topping
13 - 1/4 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 lengthwise. Thread mozzarella sticks and/or hot dog halves onto wooden skewers, creating all-cheese or half-cheese/half-hot dog combinations. Pat skewers dry with paper towels to remove excess moisture.
02 - In a bowl, whisk together flour, sugar, baking powder, and salt. Add the egg and milk, stirring until a thick, sticky batter forms. Add extra milk if the batter is too thick, ensuring it clings to the skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate, mixing well for an even coating.
04 - Pour vegetable oil into a deep pot to a depth of 2 inches and heat to 350°F (175°C).
05 - Dip each skewer into the batter, turning to coat evenly. Use a spoon if necessary to cover all surfaces.
06 - Roll battered skewers in the breadcrumb-cornmeal mixture, pressing gently to adhere the coating thoroughly.
07 - Fry 2 to 3 skewers at a time, turning occasionally, until golden brown and crisp, about 3 to 4 minutes per batch. Drain on paper towels to remove excess oil.
08 - While still hot, sprinkle each corn dog lightly with granulated sugar. Drizzle with ketchup and mustard as desired. Serve immediately to enjoy the crisp texture and melted cheese.
