Dry the hot dogs with paper towels. Insert skewers about halfway into hot dogs, leaving enough length as a handle. Set aside.
6 each hot dogs, 6 each wooden skewers
In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar.
¾ cup yellow cornmeal, ¾ cup all-purpose flour, ¼ teaspoon salt, ¼ teaspoon baking powder, ⅛ teaspoon baking soda, 1 tablespoon granulated sugar
In another bowl, combine milk, and egg until smooth. 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.
1 large egg, ¾ cup buttermilk
Heat about 3 inches of vegetable oil in a deep saucepan or pot to 350°F . Use a thermometer to check the temperature, as accurate heat is crucial for cooking them perfectly.
Vegetable oil
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.
Once cooked, remove the corn dogs from the oil using a slotted spoon and drain on paper towels. Serve warm with your favorite dipping sauces.
