Cut your hot dogs in half if they’re too long and do the same with mozzarella sticks. For an indulgent combo, use half a hot dog and half a cheese stick on each skewer. Thread them onto skewers and set aside.

In a large mixing bowl, combine the flour, cornmeal (if using), sugar, baking powder, and salt. Add the egg and milk, then whisk until you have a smooth, thick batter. Transfer it to a tall glass for easy dipping.

Dip each skewer into the batter, ensuring the filling is fully coated. Immediately roll it in panko breadcrumbs or diced potatoes, pressing gently so the coating sticks.

Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the coated skewers in batches for 3-4 minutes or until golden brown and crispy. Drain on a paper towel-lined plate.

While still warm, sprinkle the corn dogs lightly with sugar. Drizzle with ketchup, mustard, or spicy mayo for the ultimate flavor combo.