# What you'll need:
→ Filling
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 as needed
→ Breading
10 - 1 1/2 cups panko breadcrumbs
11 - 1/2 cup cornmeal (optional, for extra crunch)
→ Frying
12 - Vegetable oil, for deep frying
→ Topping
13 - 1/4 cup granulated sugar
14 - Ketchup, to taste
15 - Yellow mustard, to taste
# Method:
01 - If using hot dogs, cut each in half. Skewer mozzarella sticks and/or hot dog halves onto wooden sticks, creating either all-cheese or half-cheese/half-hot dog skewers. Pat dry with paper towels to remove moisture.
02 - Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add egg and milk, mixing 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 and mix evenly.
04 - Pour vegetable oil into a deep pot to a depth of 2 inches and heat to 350°F.
05 - Dip each prepared skewer into the batter, turning to coat fully. Use a spoon as needed to cover evenly.
06 - Roll battered skewers in breadcrumb and cornmeal mixture, gently pressing to adhere coating.
07 - Fry 2 to 3 skewers at a time, turning occasionally, until golden brown and crisp, about 3 to 4 minutes. Drain on paper towels.
08 - While still hot, sprinkle corn dogs lightly with granulated sugar. Drizzle ketchup and yellow mustard as desired. Serve immediately for optimal crunch and cheese pull.
