In a large bowl, whisk together the flour, sugar, baking powder, salt, garlic powder, and onion powder until well combined.

In a separate bowl, mix the milk and egg until fully blended. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be thick.

Insert a skewer into each hot dog, leaving enough space at the bottom for handling. If using mozzarella sticks, insert a skewer into each stick as well.

Dip each hot dog (or mozzarella stick) into the batter, ensuring it is fully coated. Allow any excess batter to drip off.

Roll the battered hot dog in panko breadcrumbs to create a crispy coating.

In a deep pot or fryer, heat vegetable oil to 350°F. Carefully lower each corn dog into the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes or until golden brown, turning occasionally for even cooking.

Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve hot with ketchup and mustard for dipping.