Crunchy, cheesy, and sweet-savory corn dogs with a crispy batter and stretchy cheese for indulgent bites.
# What You 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 (approximately 120 g)
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1 large egg
09 - 3/4 cup milk (approximately 180 ml), plus more if needed
→ Breading
10 - 1 1/2 cups panko breadcrumbs (approximately 75 g)
11 - 1/2 cup cornmeal (optional, for extra crunch, approximately 60 g)
→ Frying
12 - Vegetable oil, for deep frying
→ Topping
13 - 1/4 cup granulated sugar
14 - Ketchup, to taste
15 - Yellow mustard, to taste
# Directions:
01 - If using hot dogs, slice each into halves. Thread mozzarella sticks and/or hot dog halves onto wooden skewers, forming all-cheese or half-cheese/half-hot dog combinations. Pat dry with paper towels to remove moisture.
02 - In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add egg and milk, mixing until a thick and sticky batter forms. If batter is too thick, incorporate additional milk gradually to ensure it adheres to skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate, mixing thoroughly.
04 - Pour vegetable oil into a deep pot to a 2-inch depth and heat to 350°F (175°C).
05 - Dip each skewer into the batter, turning to coat fully. Use a spoon to assist if necessary.
06 - Roll the battered skewers in the breadcrumb-cornmeal mixture, pressing gently to ensure even adhesion.
07 - Fry 2 to 3 corn dogs at a time, turning occasionally until golden brown and crisp, approximately 3-4 minutes. Drain on paper towels.
08 - While still warm, sprinkle each corn dog lightly with granulated sugar, then drizzle with ketchup and mustard as desired. Serve immediately to enjoy maximum crunch and cheese pull.
