1. Prepare the Potatoes

• Peel and dice the potatoes into small cubes, about ½ inch in size. Boil the diced potatoes for 3–4 minutes until slightly tender but not fully cooked. Drain and let them cool completely.

2. Assemble the Filling

• Insert wooden skewers into the hot dogs. If making cheese-filled corndogs, cut the hot dogs in half and skewer them with a mozzarella stick, alternating between hot dog and cheese. Set aside.

3. Make the Batter

• In a large mixing bowl, combine flour, cornstarch, sugar, baking powder, and salt. Whisk in the egg and milk until a thick, smooth batter forms. The consistency should be slightly thicker than pancake batter to ensure it adheres well to the filling.

4. Coat with Potatoes and Breadcrumbs

• Spread the diced potatoes and panko breadcrumbs on a flat tray. Dip each skewered hot dog into the batter, ensuring it’s evenly coated. Immediately roll it in the potato cubes, pressing gently to make them stick. Then roll it lightly in the breadcrumbs for an extra-crispy finish.

5. Heat the Oil

• Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Use a thermometer to maintain a consistent frying temperature.

6. Fry the Corndogs

• Carefully lower each corndog into the hot oil and fry for 3–4 minutes, turning occasionally, until golden brown and crispy. Remove and drain on a wire rack or paper towels.

7. Serve and Enjoy

• Drizzle with ketchup, mustard, or your favorite sauce, and serve immediately while hot.