1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1/3 cup sugar
24 hot dogs (can use Soy, Chicken, Beef, any type of hotdog)
24 wooden skewers
1 Combine cornmeal, flour, baking powder, salt, egg and sugar.
2 Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked).
3 Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog.
4 Heat 2″ deep oil to 370 degrees F.
5 Dip skewered hot dogs into batter mix and coat evenly.
6 Fry until golden brown about 2 1/2 minutes.
7 Let cool and drain on a paper towel.
8 With left over batter drop like dumplings into the oil until golden brown and drain.
9 Serve with ketchup, mustard tarter sauce or a dressing of your choosing.