Prep the skewers: Pat hot dogs and mozzarella sticks dry. Thread each hot dog or cheese onto a skewer. For half-and-half, push the hot dog halfway and add a mozzarella piece on top, pressing them together firmly.

Freeze briefly: Lay skewered fillings on a tray and freeze for 15–20 minutes. This helps the batter cling and keeps the cheese from melting out too quickly.

Mix the batter: In a bowl, whisk flour, sugar, baking powder, and salt. Add egg and cold milk, whisking until smooth and thick—similar to pancake batter. If it’s too thick to coat, add milk 1 tablespoon at a time.

Set up coating station: Pour panko into a shallow dish. If using potatoes, press small cubes into the panko so they stick better later.

Coat the skewers: Dip each chilled skewer into the batter, turning to coat evenly. Let excess drip, then roll immediately in panko (or panko + potatoes), pressing gently so it adheres. The coating should be even and fairly thick.

Preheat the air fryer: Heat to 360°F (182°C) for 3–4 minutes. Lightly spray the basket or parchment with oil.

Air fry the corn dogs: Arrange 2–4 corn dogs in a single layer. Spray the tops lightly with oil. Air fry for 10–12 minutes, turning once halfway and spraying again as needed, until golden and crisp. If using potato coating, add 2–3 extra minutes.

Finish with sugar (optional): While still hot, roll in a shallow dish of granulated sugar for that classic sweet finish. Shake off excess.

Serve: Drizzle or dip with ketchup, mustard, and mayo. Add a little sriracha or gochujang mayo if you like heat.