INSTRUCTIONS
In a medium bowl combine the cornmeal, flour, sugar, baking powder and salt. Stir in the eggs and milk.
Preheat the oil in a deep fryer or deep saucepan until it reaches 375°F. Insert wooden skewers into one end of the hot dog, leaving just enough of the skewer to hold it.
Put about 1/4 cup flour in a pie plate or zip-top bag and dredge the hot dogs in the flour to coat. Shake off excess flour. Spoon the cornmeal mixture into a tall glass and dip the hot dogs into the batter, coating them well. Let the excess batter fall back into the glass.
Fry 2 to 3 hot dogs at a time until lightly browned, about 3 minutes. Turn them if necessary to brown evenly.
To serve, drizzle with ketchup, mustard or your favorite condiments.
NOTES
You can also make these corn dogs ahead of time and freeze them. Place them on a baking sheet in a single layer until completely frozen, then transfer to an airtight freezer container or zip-top bag. Freeze for up to two months.