Ingredients

1 3/4 cups (210 g) all-purpose flour

2 Tbsp granulated sugar, plus more for sprinkling

1 (1/4-oz) package instant yeast

1/2 tsp kosher salt

1 cup water

Vegetable oil, for frying (3 to 4 cups)

4 beef hot dogs

4 cheese sticks (optional)

1 1/2 cups panko bread crumbs

2 cups chopped frozen fries, crumbled ramen, and/or crushed cornflakes (optional)

Ketchup and yellow mustard, for topping

Instructions

Step 1: In a large bowl, whisk together flour, granulated sugar, yeast, and salt until fully combined. Fold in water until a sticky, stiff batter forms. Cover the bowl with plastic wrap and place it in a warm spot to proof until doubled in size, about 1 hour.

Step 2: Pour vegetable oil into a large Dutch oven or deep cast-iron skillet to a depth of 2 inches. Heat over medium-high heat until the oil temperature reaches 325ºF (use a deep-fry or instant-read thermometer).

Step 3: Thread hot dogs onto 4 skewers or chopsticks. If making cheese dogs, slice cheese sticks and hot dogs in half; then thread one hot dog half followed by one cheese half onto each skewer. Place panko and any additional toppings on two separate plates.

Step 4: Coat each hot dog in the flour batter by slowly spinning the skewer and using wet fingers to ensure the entire surface is covered. Next, roll the coated hot dogs in your chosen toppings, then in panko crumbs, adding more panko if needed to get a good coating.

Step 5: Immediately fry each coated hot dog in the hot oil, turning occasionally, until they become deeply golden brown, about 3 to 4 minutes. Transfer the fried corn dogs to a paper towel-lined plate to drain excess oil. Repeat with the remaining dogs.

Step 6: Sprinkle the cooked corn dogs with granulated sugar on all sides. Finish by drizzling with ketchup and mustard before serving.

Tips & Variations

For extra crunch, mix crushed cornflakes or crumbled ramen noodles with panko before coating the corn dogs.

If you prefer a spicy kick, add a pinch of cayenne pepper or chili powder to the batter.

Try different types of cheese, like mozzarella or cheddar sticks, for a melty surprise inside.

Make smaller bites by cutting hot dogs and cheese into shorter pieces and using toothpicks instead of skewers.

FAQs

Can I make the batter ahead of time?

It’s best to use the batter fresh after it has proofed for about an hour. Making it too far in advance can affect the yeast activity and the texture of the corn dogs.

What can I use instead of instant yeast?

If you don’t have instant yeast, you can use active dry yeast by dissolving it in warm water first and letting it activate for about 5 minutes before mixing into the flour.