What you’ll need:
2 cups all-purpose flour (plus a bit extra for coating the hotdogs before dipping in batter)
3/4 cup ground yellow cornmeal
1/2 cup white sugar
2 tsp salt
1 tsp baking soda
1-1/2 cups milk
2 packages hot dogs (beef, chicken or pork, your choice!)
In a large bowl, combine the flour, cornmeal, sugar, salt and baking soda. Add in the milk and eggs and mix well until no lumps are remaining.
Cut hotdogs into 1/3 (thirds). Coat in flour and shake to remove excess.
In a saucepan, heat oil to 350°F. Dip the hot dogs into the batter and carefully put into the hot oil. Fry for 2-3 minutes or until golden brown. When done, place onto a paper towel lined plate or wire rack. Serve with ketchup, mustard, cheese or whatever dipping sauce you prefer. Makes 48 mini corn dogs. Enjoy!