6mozzarella sticks(cut into 4.70 -12 cm- pieces long and 1 inch -2.5 cm- thick)
6wooden sticks
1Cpanko bread crumbs
Vegetable oil for frying (sunflower or canola)
Granulated white sugar
Mustard, mayonnaise and ketchup,for garnish
Instructions
Stick the wooden sticks into the mozzarella pieces to make the corn dogs and refrigerate while you make the rest of the recipe.
In a big bowl put the flour, sugar, salt, and baking powder and mix using a hand whisk.
Add in the egg with the milk and beat for 1 minute until all the ingredients integrate and you get a soft dough that is a bit thick and sticky.
Pour this dough in a big glass, this is to later cover the corn dogs. Plus, put the panko on a plate.
Put a medium size pot on the stove over medium heat with frying oil. Meanwhile, put some kitchen paper towels on a plate, to put the corn dogs after frying.
Take the corn dogs out of the fridge and put them, one by one, in the glass with the dough to make sure they are well coated and then roll each one in the panko. Keep on doing this until they are all covered.
Once the oil is hot, fry the corn dogs twice at a time for 3 minutes until they turn golden brown. Take them out of the heat, put them on a plate with kitchen paper and sprinkle some sugar straight away.
Eat the corn dogs with some mustard, mayonnaise and or ketchup.