Step 1

Fill a large stockpot with canola oil and attach a deep-fry thermometer. Heat the oil over medium-high heat until it reaches 350°F (180°C). Adjust the heat to maintain this temperature. Set a wire rack over a baking sheet nearby for draining the fried corn dogs.

Step 2

In a medium bowl, whisk together the flour, sugar, baking powder, salt and Takis seasoning powder.

Step 3

In a 2-cup liquid measuring cup, whisk together 1 cup of milk and the egg until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and whisk until a thick batter forms. If the batter is too thick to whisk, add more milk, 1 tablespoon at a time, until you reach the desired consistency. Transfer the batter to a tall, narrow container and refrigerate until ready to use.

Step 5

Thread each hot dog half onto a wooden skewer, cut-side up, pushing it down to about 2 inches below the tip.

Step 6

Thread mozzarella rectangles onto the skewers above the hot dogs, aligning them with the cut ends.

Step 7

Place crushed Takis on a small baking sheet or tray. Working one at a time, dip each skewered hot dog and cheese into the batter, coating completely. Shake off excess batter.

Step 8

Roll the battered corn dogs in the crushed Takis until well coated, using your fingers to press the crumbs on as needed.

Step 9

Carefully place 2–3 coated corn dogs into the hot oil at a time. Fry for 2–3 minutes, turning as needed, until golden brown and crispy.

Step 10

Use tongs to transfer the fried corn dogs to the prepared wire rack to drain excess oil. Repeat with remaining corn dogs.

Step 11

Drizzle with Kewpie mayonnaise and dust with Taki powder.

Step 12

Enjoy immediately!