Preparation Steps

• Pat the mini hot dogs dry and insert a wooden skewer into each one, leaving a short handle for dipping.
• In a large bowl whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
• In a separate bowl whisk the milk and beaten egg, then pour into the dry ingredients and stir until a thick batter forms. If batter is too thick to coat, add up to 1 tablespoon milk.
• Pour the vegetable oil into a deep skillet or pot to a depth of about 1.5 inches and heat over medium-high until it reaches 350°F (175°C).
• Transfer batter to a tall glass for easier dipping. Dip each skewered hot dog into the batter, turning to coat evenly and allowing excess to drip off.
• Carefully add the coated mini corn dogs to the hot oil in batches, frying for about 2 to 3 minutes per batch or until golden brown and cooked through. Turn as needed for even browning.
• Use a slotted spoon to transfer the fried corn dogs to a paper towel-lined plate to drain. Repeat with remaining corn dogs.
• Serve warm with mustard, ketchup, or your favorite dipping sauce.