# The Ingredients You'll Need:
→ Cheese & Fillings
01 - 7 ounces mozzarella cheese, cut into 8 sticks (each about 4 inches long)
02 - 1.4 ounces mini pepperoni slices (optional; substitute vegetarian pepperoni if desired)
→ Batter
03 - 1 1/2 cups all-purpose flour
04 - 1/4 cup fine cornmeal
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1 large egg
09 - 1 cup cold whole milk
→ Coating
10 - 1 cup panko breadcrumbs
11 - 2 tablespoons grated Parmesan cheese (optional)
→ For Frying
12 - 4 cups vegetable oil for deep frying
→ Decoration & Serving
13 - 8 small nori (seaweed) strips
14 - 16 black sesame seeds or black food gel for decorating eyes
15 - Ketchup or pizza sauce, for serving
# Step-by-Step Instructions:
01 - Thread each mozzarella stick and mini pepperoni slices, if using, onto a wooden skewer, allowing enough handle space at one end.
02 - In a mixing bowl, whisk together the all-purpose flour, fine cornmeal, granulated sugar, baking powder, and salt until uniform.
03 - In a separate bowl, thoroughly beat the egg with cold milk, then pour into the dry mixture and stir until a thick, smooth batter is formed.
04 - Spread panko breadcrumbs on a large plate and mix with grated Parmesan cheese if using.
05 - Pour vegetable oil into a deep pot to a depth suitable for deep frying and heat to 350°F (175°C), monitoring with a thermometer.
06 - Dip each prepared cheese skewer fully into the batter, turning to cover evenly. Immediately roll in the panko mixture, pressing gently so the crumbs adhere well.
07 - Working in batches, fry each coated skewered cheese for 3 to 4 minutes until golden brown and crisp. Remove and drain thoroughly on a paper towel-lined tray.
08 - While corn dogs are still warm, use a strip of nori for the ghost’s mouth and two black sesame seeds or dots of gel for eyes on each piece.
09 - Serve hot, accompanied by ketchup or pizza sauce for dipping.
