1. Dissolve sugar and yeast in warm water and let it sit for a few minutes until the yeast activates.

2. In a large, shallow bowl, combine flour and salt. Gradually mix in the yeast-water mixture until smooth. For best results, let the batter rise overnight in the refrigerator.

3. Skewer the beef franks and wrap each with a slice of cheese, making sure the seam is on the bottom. Return them to the refrigerator to help the cheese stay in place.

4. Boil the diced potatoes in a medium pot until they are mostly tender but still firm (they will cook further when fried). Rinse the potatoes and pat them dry with a paper towel, then coat them evenly with cornstarch.

5. Dip the beef frank skewers into the batter, ensuring an even coating. Roll the battered skewers in the coated potatoes, pressing the potatoes firmly to adhere. Then roll in breadcrumbs.

6. Heat oil to 350°F (175°C) and fry the corndogs for about 5 minutes or until they are golden brown and crispy. Allow the corndogs to cool before serving with your favorite condiments!