Mini Corn Dogs

Pour oil into a fryer or pot and heat to 375ºF.

Cut hot dogs in half and push a small stick 3/4 way into it. (Wooden skewers cut it half or small popsicle sticks work just fine.) Coat hot dogs in corn starch and dust or wipe off with your finger to get a thin, even coating. (Too much cornstarch means the batter won’t stick!) Set aside.

In a large bowl, stir all dry ingredients together in a bowl. Create a well in the middle and pour in egg and milk. Stir slowly until batter is thick and mixed evenly. Slowly dip a prepared hot dog into the batter and hold it there about 5 seconds. Very slowly remove hot dog from the batter to keep it coated entirely. If you can start to see parts of the hot dog as you remove it from the bowl, spoon more batter over to coat entirely. Rotate coated hot dog over the bowl to remove any excess batter and then slowly and carefully drop into hot oil. Fry 4–6 minutes, rotating occasionally for an even fry until batter is a deep golden color and the hot dog is hot.

You can fry as many corn dogs as you like per batch as long as the temperature of the oil does not drop below 350ºF.

Serve immediately with ketchup and mustard.