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Crispy Cheese Corn Dogs

Golden crispy corn dogs filled with stretchy melted mozzarella. Homemade version of the fair classic that’s crunchy outside, gooey inside, and ready in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 8
Calories 380 kcal

Equipment

  • 1 | Wooden skewers |
  • 1 Mixing bowls
  • 1 | Whisk |
  • 1 | Deep skillet or frying pan |
  • 1 | Wire rack or paper towels |
  • 1 | Tongs | for turning

Ingredients
  

  • 8 | | hot dogs |
  • 8 | | wooden skewers |
  • 8 | slices | mozzarella cheese |
  • 1 | cup | all-purpose flour |
  • 2 | large | eggs |
  • ¾ | cup | milk |
  • 1½ | cups | panko breadcrumbs |
  • | | oil for frying | enough for 2 inches depth
  • | | ketchup and mustard | for serving

Instructions
 

  • Insert a wooden skewer lengthwise into each hot dog.
  • Wrap each hot dog tightly with one slice of mozzarella cheese.
  • Whisk flour and eggs together in a bowl, then gradually mix in milk until smooth.
  • Place panko breadcrumbs in a shallow dish.
  • Dip each cheese-wrapped hot dog in batter, then roll thoroughly in panko.
  • Heat 2 inches of oil in a deep skillet to 350°F.
  • Fry corn dogs 3–4 minutes, turning occasionally, until golden brown.
  • Drain on a wire rack. Serve hot with ketchup and mustard.
  • Tip: Keep oil temperature steady for the crispiest results.

Notes

Store leftovers in an airtight container in the fridge up to 2 days.
Reheat in a 375°F oven for 8–10 minutes to restore crunch.
Freeze coated uncooked corn dogs for up to 1 month; fry from frozen.
Seal the cheese well to prevent leaking during frying.