Prepare the Batter: In a medium bowl, whisk together the plain flour, 50g of granulated sugar, instant yeast, and salt. In a separate jug, whisk the egg and warm water together. Pour the wet ingredients into the dry ingredients and mix with a spatula until a very thick, sticky, and stringy batter forms. There's no need to knead.

Proof the Batter: Cover the bowl with cling film or a clean tea towel and place it in a warm, draught-free spot for 1 hour, or until the batter has doubled in size and is bubbly.

Assemble the Skewers: While the batter is proofing, prepare your fillings. Cut the frankfurters in half crosswise. Cut the block of mozzarella into 8 sticks, roughly the same size and shape as the frankfurter halves. Thread one piece of mozzarella onto a skewer, followed by a piece of frankfurter. Pat them thoroughly dry with a paper towel—this is crucial for helping the batter stick.

Heat the Frying Oil: Pour the vegetable oil into a deep, heavy-bottomed pan or Dutch oven until it's at least 5cm deep. Heat the oil over a medium-high heat until it reaches 175°C. Use a kitchen thermometer for accuracy. You can learn more about safe deep-frying from BBC Good Food's guide.

Coat the Skewers: Once the batter has risen, gently deflate it. Transfer the sticky batter into a tall drinking glass. This makes dipping much cleaner and easier. Take one of your assembled skewers and dip it into the batter, turning the skewer to coat it completely and evenly. I find that pulling it out slowly while twisting helps the excess drip off.

Apply the Panko: Spread the panko breadcrumbs onto a shallow tray. Immediately after coating a skewer in batter, roll it in the panko, pressing gently to ensure the breadcrumbs adhere all over.

Fry to Golden Perfection: Carefully lower 1 or 2 coated corn dogs into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally with tongs, until they are a deep, even golden brown and crispy.

Drain and Sugar-Coat: Remove the cooked corn dogs with a slotted spoon and place them on a wire rack to drain any excess oil. While still hot, sprinkle or roll them in the extra granulated sugar for that authentic sweet and savoury finish.

Serve Immediately: The final step is the most fun! Drizzle your freshly made Korean corn dogs generously with ketchup and mustard and serve them while they're hot and the cheese is stretchy. They're a fantastic treat, but if you're looking for another savoury snack, these Salmon Cakes Canned Salmon Recipe are also wonderful.