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.

Dredge skewered spiral hotdogs in flour then shake off any excess. Set aside.

In a bowl, combine hotcake mix, cornstarch, corn meal, salt, water and egg. Stir until

well combined.

Transfer batter mixture into a tall glass or container to dip the skewered hotdogs easily.

Dip the floured skewered hotdogs into the batter. Make sure to adjust the segments

as you coat them because they tend to lose their spiral

shape. Allow any excess batter to drip off then drizzle with Japanese breadcrumbs until completely covered.

Deep-fry corndogs in very hot oil until golden brown.

Best served with ketchup and yellow mustard.