*Calling these “corndogs” is a bit of a misnomer. Unlike American-style corndogs, these only resemble the shape and look, but do not actually use any form of corn in the batter.

• 1 1/2 c flour
• 2 T sugar
• 3/4 t salt
• 1 packet instant dry yeast
• 1 egg
• 1 c warm water
• 1 block mozzarella
• 4-6 hotdogs
• 8-12 wooden skewers
• 1 c Panko breadcrumbs
• 1 c sugar
• vegetable oil
• ketchup
• mustard

In a large bowl, add the flour, 2 tablespoons of sugar, salt, and yeast. Stir to combine. Add the egg and water and whisk until it creates a smooth, thick batter. Cover with plastic wrap and allow to proof until doubled in size (about 30 minutes).

While the batter rises, cut the mozzarella into blocks about 3/4″ x 3/4″ x 3″. Cut the hotdogs in half (so they are about the same size as the mozzarella pieces). Skewer a piece of hotdog (length-wise) followed by a piece of mozzarella. Set aside.

On a plate, pour your Panko breadcrumbs. On another plate, pour the cup of sugar. Set both aside. In a deep frying pan, pour the vegetable oil (it needs to be about 2 inches deep) and heat to about 300F.

Once the batter has proofed, dip each hotdog/mozzarella skewer into the batter until fully covered (use a spoon to help, if needed), then in the Panko breadcrumbs. Place in the hot oil and allow to fry until golden in color, turning over if necessary. Use tongs or a spider ladle to safely remove from the oil by the skewer handle and place on a plate with paper towels to drain. Roll in the plate of sugar and knock off any excess. Drizzle with ketchup and mustard and serve warm.

Can be frozen and reheated in the oven later!