Buttermilk Note

• You can use regular milk with a tablespoon of vinegar or lemon juice added

Prep the Hot Dogs

• Start by drying the hot dogs with paper towels. Skewer the hot dogs with wooden sticks, making sure they're centered and the stick goes about halfway up the hot dog

Prepare the Batter

• In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar. In a separate bowl, beat the egg and then mix in the buttermilk.
• Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick enough to coat the hot dogs well. If it's too thick, you can add a little more buttermilk

Heat the Oil

Pour the vegetable oil into a deep fryer or large pot, ensuring there's enough oil to completely submerge the corn dogs. Heat the oil to 350°F (175°C). Use a thermometer to check the temperature, as accurate heat is crucial for cooking them perfectly.

Dip and Fry

• Pour the batter into a tall glass for easier dipping. Dip each skewered hot dog into the batter, ensuring it's completely coated. Let the excess batter drip off for a moment, then carefully lower it into the hot oil. Fry the corn dogs in batches, if necessary, to avoid overcrowding, for about 2-3 minutes or until they're golden brown and crispy

Drain

• Once cooked, remove the corn dogs from the oil using a slotted spoon and drain them on paper towels to remove any excess oil.

Serve

• Serve your corn dogs hot with your favorite condemits like ketchup, mustard and mayonnaise.