There’s nothing quite like biting into a crisp sugar-coated crust and embracing that magnificent rush of sweetness, before sinking your teeth through a crispy corn batter and into the succulent flesh of a mozzarella cheese hotdog. First, let’s make the corn dog batter. In a mixing bowl, whisk flour, baking powder, salt, and sugar. Mix everything together until smooth. Pour batter into a long glass and keep it in a fridge until ready to use. Keeping the batter cold is one of the key secrets to success this recipe.

If the batter is warm, it won’t coat the cheese thick enough and become too runny. Skewer cheese sticks into bamboo or wooden skewers. Dust with flour and place in a freezer at least 5 minutes to 10 minutes. With the batter, cold temperature is the key to this recipe. If the cheese is not cold and room temperature, it will melt away too soon than way before the batter cooks and turning into beautiful golden brown color.

It’s very important to keep everything cold, otherwise, the cheese will leak out to the oil. Dip and coat skewered cheese sticks with the cold batter. Make sure to cover all around. Now, lightly and quickly coat with panko bread crumbs then carefully place into frying oil. Fry for 5 minutes or until golden brown outside. Remove from oil, place on a cooling rack or paper towel-lined baking sheet. Spread sugar on a small baking sheet or a large plate.

Roll mozzarella cheese hotdog on sugar to evenly coat while it’s still hot. The sweetness of the sugar crystals complemented the meaty, savory flavor of the corn batter very well.

With the sugar crystals providing a little crunch, and the corn batter having a crispy exterior and chewy inside, there was a medley of textures in my mouth which I enjoyed very much. Complete with the familiar and comforting taste of the hotdog, this mozzarella cheese hotdog is satisfying in every aspect.


  • 3 Sausages
  • 1 1/2 cup (135 grams) Breadcrumb
  • 1 1/2 cup (150 grams) Mozzarella cheese
  • 200g Flour
  • Egg 1
  • 1/3 cup (80ml) Milk
  • 1/4 cup (52 grams) Sugar
  • 1/2 TSP Baking powder
  • 1/2 TSP Salt


  1. Make the dough and divide it with 3 pieces
  2. Stretch dough and add mozzarella cheese on top of it
  3. Wrap the sausage with dough
  4. Add breadcrumb outside of sausage dough (if you put the egg, it is easier to put the breadcrumb on it)
  5. Fry it at low and medium heat for around 7 minutes
  6. Add white sugar and ketchup on top of fried corn dog for better taste