Instructions
Step 1
In a bowl, combine flour, glutinous rice flour, salt, sugar, and baking powder. Add egg and milk, mixing until a thick, smooth batter forms.
Step 2
Thread each skewer with mozzarella or a mix of hot dog and mozzarella. Pat them dry with a paper towel.
Step 3
Dip each skewer into the batter, using a spoon to help coat evenly. Roll immediately in panko breadcrumbs.
Step 4
Heat oil in a deep fryer or pot to 350°F (175°C). Fry corn dogs in batches for 3–4 minutes until golden and crispy.
Step 5
Drain on paper towels. Sprinkle with sugar if desired, and serve with ketchup or spicy mayo.
Storage Information
These are best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. Reheat in an air fryer or oven to restore crispiness. Avoid microwaving to keep the coating crunchy.
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