Prepare skewers: Trim skewers to fit your frying pot. Cut hot dogs and mozzarella into pieces, then thread onto skewers, ensuring the sharp end is covered by cheese or sausage.

Set up coatings: Pour panko and any chosen toppings into separate trays or shallow plates.

Make batter: In a bowl, whisk together flour, sugar, and baking powder. Add the beaten egg and slowly pour in milk, whisking until smooth. Transfer batter to a plate or shallow dish for easier dipping.

Heat oil: Heat oil in a deep pot to 160–170°C (320–340°F). Maintain temperature while frying.

Coat skewers: Hold each skewer by the stick and use a chopstick to help coat it fully with batter. Roll immediately in cubed potatoes (if using), then in panko or other toppings. Press lightly to adhere.

Fry: Carefully place coated skewers into hot oil. Fry 3–5 minutes, turning frequently until golden brown and crisp. Baste with hot oil for even coloring.

Finish & serve: Drain on paper towels, sprinkle with caster sugar, and serve hot with ketchup or mustard.