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Skewer hotdogs on wooden sticks. Use a knife to cut through the hotdogs diagonally, creating at least 1/4 to 1/2-inch segments. Gently separate the segments to get that spiral look.
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Dredge skewered spiral hotdogs in flour then shake off any excess. Set aside.
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In a bowl, combine hotcake mix, cornstarch, corn meal, salt, water and egg. Stir until
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well combined.
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Transfer batter mixture into a tall glass or container to dip the skewered hotdogs easily.
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Dip the floured skewered hotdogs into the batter. Make sure to adjust the segments
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as you coat them because they tend to lose their spiral
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shape. Allow any excess batter to drip off then drizzle with Japanese breadcrumbs until completely covered.
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Deep-fry corndogs in very hot oil until golden brown.
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Best served with ketchup and yellow mustard.