01 -
In a medium-sized bowl, mix flour, yeast, sugar, and salt. Add water and stir until well combined. Cover with plastic wrap or a damp towel and let it rest for an hour until it doubles in volume.
02 -
Use a wooden or metal skewer to skewer the hot dogs and mozzarella sticks. I like having both cheese and hotdog in my corndog so I do half and half on each one.
03 -
Chop the French fries into ⅓-inch pieces and place them in a shallow container. In another container, put two cups of panko breadcrumbs.
04 -
Working one at a time, dip each skewered corn dog into the batter, using a twisting motion to coat it evenly, aiming for a ¼-inch thickness. Roll it in French fries to coat, and then in breadcrumbs until evenly covered.
05 -
Heat about 1 inch of oil to 375℉. Fry corn dogs for 2-3 minutes on each side until golden brown. Transfer to a wire rack to drain excess oil.
06 -
While they are still hot, sprinkle some sugar onto the corndog. I like serving these with ketchup and mustard but you can use any condiment you like.