Skewer each hot dog with a stick, then add a mozzarella stick on top (half hot dog, half cheese).

In a bowl, whisk together flour, sugar, baking powder, salt, egg, and milk to form a thick batter.

Roll each skewer in flour lightly, then dip into the batter until fully coated.

Roll coated skewers in panko breadcrumbs, pressing gently so they stick.

Heat oil in a deep pan to 350°F (175°C). Fry corn dogs until golden brown and crispy, about 3–4 minutes.

Drain on paper towels. For extra Korean street-style flavor, roll lightly in sugar.

Drizzle with ketchup, mustard, or spicy mayo.

Serve hot and enjoy the cheesy pull!