Step 1

In a large mixing bowl, sift your flour and salt. Whisk it together until well combined.

Step 2

Then in a small bowl, mix together lukewarm water, sugar and dry yeast until yeast has melted.

Step 3

Then pour it into the flour mixture. Whisk your ingredients together until it becomes a sticky dough. Cover your dough with a warm towel and let it sit for 30 minutes to let it rise.

Step 4

Meanwhile, peel and dice your potatoes into 1 cm x 1 cm pieces. They need to be small or they won't stick to your dough casing. Flour the potatoes with 1/2 cup flour.

Step 5

Next, slice your hot dogs into 2 inch pieces.

Step 6

Slice your mozzarella into 8 long rectangular pieces that are 4-5 inches long.

Step 7

Skewer the hotdog first followed by the mozzarella cheese.

Step 8

When your dough has doubled in size

Step 9

Cover your hotdog cheese skewer in the dough with a thin layer (if it is too thick, your corn dog will be very large as the dough will expand in heat). Important: Make sure to cover the cheese completely in dough or it will leak out as it fries.

Step 10

Then cover the dough covered skewer in the floured diced potatoes.

Step 11

Cover the potato corn dog in panko bread crumbs especially where there is exposed dough. Repeat this process until you have made 8 corn dogs.

Step 12

Then in a large wide pot filled with 3 cups of cooking oil, bring it to medium heat. Place a wooden chopstick in the oil and check for bubbles at the end of the chopstick. If there are bubbles, your oil is ready for deep frying.

Step 13

Deep fry corn dogs 2 at a time for 3-4 minutes on each side until golden brown.

Step 14

While hot, coat the hot dogs in sugar (optional step). Enjoy with your favourite condiments!