1
In a medium bowl, whisk dry ingredients together, set aside.
2
In a small bowl, lightly whisk egg and milk together then pour into dry ingredients including 1/2 teaspoon salt and 1/4 teaspoon pepper.
3
Stir batter until smooth and refrigerate for 25 minutes.
4
Coat hot dog halves in 1 tablespoon of flour so that chilled batter sticks to them better.
5
Preheat oil in cast iron or other heavy-bottomed skillet to 350° F.
6
Dunk flour-coated hot dogs into corn dog batter to coat.
7
Fry at 350° F for 4-5 mins or until golden brown.
8
Remove and drain on paper towel.
9
Stick skewer in the end of each hot dog as soon as they are cool enough to handle.
10
Serve immediately with mustard and ketchup for dipping.
