Step 1

In a large bowl combine the lukewarm milk, sugar, and yeast. Give it a good whisk to combine, then let sit for 5 minutes. Add in the egg and salt, then mix again to combine.

Step 2

Sift the flour into the wet mixture, then mix for 1-2 minutes with a hand mixer. Cover and let proof in a warm place for at least 1 hour.

Step 3

Once proofed, transfer the batter into a tall glass.

Step 4

Prepare 1 large plate with panko breadcrumbs.

Step 5

Peel and cut a potato into small cubes. Place the cubes onto a separate plate. Pat dry with paper towel and toss through some flour or corn starch. Add potato seasoning if desired.

Step 6

Crush a pack of ramen noodles with a rolling pin. Place the noodle pieces on a separate plate and sprinkle the ramen flavouring on top.

Step 7

Heat up a wide and deep pan/ pot with vegetable oil. Use a kitchen thermometer to bring the temperature of the oil to 330-350°F (165-175°C).

Step 8

Cut the hotdogs in half, then portion mozzarella sticks the same length as the hotdogs.

Step 9

Onto a skewer slide one half hot dog, followed by the mozzarella stick.

Step 10

Dip the skewer into the tall glass to coat the corn dog in batter. Use a twisting motion when taking out the skewer, to get an even coat.

Step 11

Roll the battered skewer through breadcrumbs. Fry immediately for 3-5 minutes or until golden brown. Only fry 2 corn dogs at a time and ensure the temperature of the oil is constant.

Step 12

After dipping the hot dog in batter, roll it through cubed potatoes or crushed noodles.

Step 13

Roll through breadcrumbs, using your hands to shape the corn dog and help everything stick.

Step 14

Fry for 5-7 minutes or until golden brown in colour.

Step 15

After frying, sprinkle a little sugar over the corn dogs. Top with ketchup, mayonnaise, mustard, Sriracha or sweet chilli sauce.

Step 16

Enjoy while piping hot for extra melty bites!