2/3 cup milk
1/2 cup cornmeal
2/3 cup flour* (I used Jules GF Flour)
1 Tablespoon sugar (use more if you like it sweeter)
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
Preheat your oil to 375 degrees. Mix dry ingredients in a bowl you can easily dip into. If you are doing a full size hot dog pour your batter into a glass so the batter is nice and "tall and easier to dip your hot dog into.Mix wet ingredients together.
Pour wet into dry and mix well. Add sticks to your hot dogs.
Dip in the batter to coat, using a spoon to help cover. Tap stick on side of the bowl to take off excess but don't tap too hard or you will lose to much batter. Swirl a little to take care of the drips. The batter gets thicker as you go but still works fine.
Carefully lay into the oil moving it back and forth until it cooks a little then you can let go. If you let go right away the corn dog will drop and stick to the bottom. When you go to move it the batter will come off and you will have naked hot dog on one side. If you aren't brave enough to do this with your fingers you can hold the stick with tongs.
Fry until golden and then flip. This doesn't take much time, maybe 3 to 4 minutes.
For mini corn dogs it is the same method. Dip in the batter.
Gently lay in to fry (must really be careful here! They are lighter without the stick and less hot dog so you don't need to swish it around as much as the one with the stick to keep it from sinking. You could also use toothpicks for sticks.
Fry, flipping part way through.
Serve with ketchup or other favorite condiment. My husband also tried BBQ sauce and honey mustard.
I did not freeze them yet but plan to. We did not eat all of ours and I put them in the fridge. The next time we ate them I put them in a 350 degree oven for 10-12 minutes, flipping part way through to re-crisp and heat up the hot dog.
* You can use regular flour instead of gluten free flour. This hot dog here with the end eaten off is made with regular flour!