Korean Corn Dogs

Method

1. 1Cut each hot dog in half and the mozzarella into sticks of about the same length, roughly 8 cm; low-moisture mozzarella sticks or a block cut into sticks both work. Push a wooden skewer firmly into each one: a piece of hot dog, a mozzarella stick, or half-and-half stacked on one skewer. Stacking half a hot dog and a mozzarella stick on each skewer gives 8 corn dogs; sausage-only or cheese-only skewers change the count. Pat them completely dry.
2. 2Make the batter: whisk the flour, cornstarch, sugar, baking powder, egg, and milk into a thick, smooth batter that coats a spoon and slowly drips off. It should be thick enough to cling to the skewer, not runny.
3. 3Chill the assembled skewers and the batter for 10 minutes. Cold mozzarella holds its shape and is far less likely to burst out while frying.
4. 4Dust each skewer lightly with the dusting flour so the batter grips, then dip and rotate to coat evenly in the thick batter. Let the excess drip back.
5. 5Roll the coated skewer in panko breadcrumbs, pressing gently so the crumbs stick all over. For extra crunch, do a second thin layer of batter and panko.
6. 6Pour the oil into a small, heavy, deep saucepan, narrow enough that the oil is at least 5 cm deep and still well below the rim. Heat it to 175–180°C, checking with a thermometer, and stay by the pan the whole time. Keep water away from the hot oil and have a lid within reach: if the oil catches fire, turn off the heat and cover the pan, never use water. Lower the corn dogs in gently, away from you, and fry two at a time so the temperature holds, turning them, for 3 to 4 minutes until deep golden and crisp.
7. 7Drain on a wire rack set over paper towels. While still hot, dust with the dusting sugar, then zig-zag ketchup and mustard over the top. Serve immediately, while the cheese is still molten.