# 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 as 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 Steps:
01 - If using hot dogs, slice each in half. Thread mozzarella sticks and/or hot dog halves onto wooden skewers, assembling either all-cheese or half-cheese/half-hot dog. Pat dry thoroughly to remove moisture.
02 - In a medium bowl, whisk flour, sugar, baking powder, and salt. Add egg and milk, stirring until a thick, sticky batter forms. Add more milk if batter is too stiff; it should adhere firmly to the skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate, mixing evenly.
04 - Pour vegetable oil into a deep pot to a depth of approximately 2 inches. Heat to 350°F (175°C).
05 - Dip each skewer into the batter, turning to cover completely. Use a spoon if necessary to ensure full coverage.
06 - Roll battered skewers in breadcrumb and cornmeal mixture, pressing lightly to ensure adherence.
07 - Fry 2 to 3 corn dogs 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 dust corn dogs with granulated sugar. Drizzle with ketchup and yellow mustard as desired. Serve immediately to enjoy optimal crunch and cheese pull.
