DIRECTIONS:
In a large mixing bowl, I add the dry ingredients and whisk them together until evenly combined.
I pour in the milk and crack the egg into the bowl. I whisk the mixture again, just until the batter comes together.
In a large pot, I add oil and heat it until a thermometer reads 350 degrees Fahrenheit.
I insert a skewer into the center of each hot dog until all the hot dogs are skewered.
I dip the hot dogs into the batter, rolling them from side to side until they’re evenly covered. I let any major excess batter drip off, but I don’t wait too long.
Working with 2-3 battered dogs at a time, I cook them in the hot oil until the batter sets and they’re golden brown, about 3 minutes or so.
I remove the fried corn dogs to a paper towel-lined plate to drain them of any excess grease. I repeat until all the dogs are fried.
I serve them warm with ketchup and mustard for dipping.