Start by sliding each hot dog onto a wooden skewer. Then, wrap each one with your piece of cheese. You can either press a cheese stick up against the hot dog or wrap slices around it like a blanket. Just make sure it’s secure melted cheese escapees are no fun.
In a medium bowl, whisk together your flour, sugar, baking powder, and salt. Then crack in your egg and pour in the milk. Stir until you’ve got a thick, smooth batter. Think pancake batter, but a bit thicker.
Pour your panko breadcrumbs into a wide, shallow bowl. These little golden crumbs are what give the corn dogs that extra crunch factor. Don’t skip this part they really make a difference!
Pour the batter into a tall glass this makes dipping the skewers so much easier and less messy. Dip your hot dog + cheese skewer into the batter, twirl it around to coat it evenly, then roll it through the panko breadcrumbs until it’s fully covered.Hot tip: If your batter is too runny, it won’t stick. If it’s too thick, you can thin it just a bit with a splash of milk. Heat your oil in a deep pan or fryer to 350°F (180°C). Gently place your battered skewers into the oil don’t crowd the pan and let them fry for 3-5 minutes. Turn them every so often until they’re a deep, gorgeous golden brown.
Let your corn dogs rest on a paper towel-lined plate for a few minutes to drain off any extra oil. If you’re feeling adventurous, sprinkle them with a little sugar. Yes, sugar! It sounds odd, but trust meit’s that sweet-savory combo you didn’t know you needed.
Then line up your sauces ketchup, mustard, spicy mayo, or even a sriracha drizzle and let everyone go wild.
