4 mozzarella cheese sticks
4 wooden skewers
1 large egg, beaten
1 cup ice-cold water
3/4 cup all-purpose flour
1 teaspoon baking soda
Canola oil
1/2 cup Panko bread crumbs
2 tablespoons white sugar
Ketchup and mustard
Place a wooden skewer through each mozzarella stick and place in the freezer for at least 1 hour.
In a large bowl, beat the egg with the cold water.
Add the flour and baking soda and whisk until there are no more lumps. Once the batter comes together, do not stir it again.
In a large Dutch oven, heat the canola oil over medium heat until it reaches 350 degrees F.
Dip the frozen cheese sticks in the batter before rolling them in the bread crumbs.
With tongs, carefully place the cheese corn dogs into the hot oil and fry for 5 minutes, until golden brown on all sides.
Remove the corn dogs to a paper-towel lined plate to drain.
Sprinkle the corn dogs with sugar.
Serve with ketchup and spicy mustard on the side.