# Ingredients:
→ Cheese and Meat
01 - 6 mozzarella cheese sticks, halved lengthwise (or 12 mini mozzarella sticks)
02 - 6 hot dogs (optional for half-and-half skewers)
03 - 12 wooden skewers
→ Batter
04 - 1 cup all-purpose flour
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon baking powder
07 - ½ teaspoon salt
08 - 1 large egg
09 - ¾ cup milk, adjust as needed
→ Breading
10 - 1½ cups panko breadcrumbs
11 - ½ cup cornmeal (optional for extra crunch)
→ Frying
12 - Vegetable oil for deep frying
→ Toppings
13 - ¼ cup granulated sugar
14 - Ketchup, to taste
15 - Yellow mustard, to taste
# Directions:
01 - If using hot dogs, halve each. Thread mozzarella sticks and/or hot dog halves onto wooden skewers, creating all-cheese or half-and-half combinations. Pat dry with paper towels to remove excess moisture.
02 - In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add egg and milk, stirring until a thick, sticky batter forms. Add additional milk if batter is too dense; it should cling firmly to the skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate, mixing to distribute evenly.
04 - Fill a deep pot with vegetable oil to a depth of 2 inches. Heat oil to 350°F (175°C).
05 - Dip each skewer into the batter, turning to ensure complete coverage. Use a spoon if necessary to coat evenly.
06 - Roll battered skewers in breadcrumb mixture, pressing gently to adhere the coating.
07 - Fry 2 to 3 skewers at a time, turning occasionally, until golden brown and crisp, approximately 3 to 4 minutes. Drain on paper towels.
08 - While still warm, lightly sprinkle corn dogs with granulated sugar. Drizzle ketchup and yellow mustard as desired. Serve immediately to enjoy optimal crunch and cheese pull.
