Korean Corn Dog

1. Skewer mozzarella blocks and hot dog halves by placing one on top of the other. 
2. Set aside in the freezer for a brief moment until ready to dunk in batter. Keep cold but do not freeze. 
3. In a bowl: mix together flour, sugar, salt, baking soda, egg + milk. 
4. Place breadcrumbs in a separate bowl/plate then pour the batter from step 3 into a tall cup.
5. Dip the skewers into the batter, let any excess drip off and then roll into panko. 
6. Heat oil on medium for about 5 mins then lower heat to just slightly above lowest setting (oil should be enough in pot that covers about half of the corn dogs), then fry skewers until golden (about 2-3 minutes). 
7. Remove from oil, place on paper towel so excess oil can drain. Allow to cool a couple of minutes. 
8. Optional: Garnish with condiments (ketchup, mustard, mayo) and sugar. Enjoy warm!