Step 1

Prepare the hot dogs and mozzarella: Cut each hot dog in half lengthwise. Make a cross-shaped cut at the end of each hot dog, about half an inch down. This will create the appearance of "squid legs." Slice the mozzarella cheese into chunks that are roughly the same thickness and length as the hot dog halves. Slightly thicker and longer pieces work best.

Step 2

Skewering the hot dogs and cheese: Skewer each hot dog and mozzarella slice onto a stick, making sure the cut split end of the hot dog is facing away from the cheese.

Step 3

Making the batter: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, and baking powder. In a separate bowl, beat the egg, then add the milk whisking until well combined. Gradually pour the wet ingredients into the dry ingredients, stirring until you have a smooth batter. Finally, add the squid ink and mix until an even color and texture.

Step 4

Coating the corndogs: Pour the batter into a tall glass for easy dipping. Dip each hot dog and mozzarella skewer into the batter, making sure to coat the entire surface, leaving the split ends of the hot dog untouched.

Step 5

Coating with panko crumbs: Roll the battered hot dog and cheese in the panko breadcrumbs until they are evenly coated.

Step 6

Frying the Squid Ink Corndogs: In a deep, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Carefully lower the coated corndogs into the hot oil, cooking in batches to avoid overcrowding the fryer. Fry the Squid Ink Corndogs for about 3-4 minutes, or until they turn golden brown and the hot dogs are cooked through.

Step 7

Serving: Remove the corndogs from the hot oil and place them on a paper towel-lined plate to absorb any excess oil.

Step 8

Serve the Squid Ink Corndogs warm with your favorite dipping sauce. Enjoy the delightful combination of flavors and the fun, squid-like appearance of the curled hot dog legs!