Instructions

• Prepare the skewers: Cut each hot dog in half crosswise. Thread one hot dog half and one mozzarella stick onto each skewer. Chill or freeze for 15–20 minutes so the cheese stays firm while frying.
• Heat the oil: Pour 2–3 inches of oil into a deep, heavy pot. Heat to 350°F.
• Make the batter: In a bowl, combine 1 cup flour, sugar, baking powder, and salt. Add the egg and milk, stirring until smooth. The batter should be very thick and sticky. If it is too thin, add flour 1 tablespoon at a time.
• Set up the coating: Place the remaining 2 tablespoons flour on one plate and the panko on another.
• Coat the corn dogs: Lightly dust each sausage-and-cheese skewer with flour. Completely cover it with batter, then roll it in panko, pressing gently so the crumbs stick.
• Fry: Fry 1–2 corn dogs at a time for 3–5 minutes, turning occasionally, until deep golden brown. Keep the oil between 340°F and 350°F.
• Finish: Drain on a wire rack or paper towels. While warm, sprinkle lightly with sugar if desired.
• Serve: Drizzle with ketchup, mustard, mayonnaise, or spicy mayo and serve immediately.
• Optional potato coating: Press very small cubes of peeled potato into the batter before rolling the corn dogs in panko. Fry for an extra 1–2 minutes, ensuring the potatoes are tender.