In a large mixing bowl, add in all the dry ingredients and sugar and whisk together.

In a separate small bowl add in all the wet ingredients and whisk that thoroughly to combine.

Add in the wet ingredients to the dry and whisk till combined and there are no lumps.

For easy dipping, transfer the batter to a tall glass. At this point, you can cover the glass with plastic wrap and refrigerate for up to 32 hours before using.

Next, half the hot dogs and using a paper tissue/towel, pat dry the hot dogs, this will make the corn batter stick better.

Insert the bamboo skewers into the hot dogs.

Heat enough oil in a saucepan, when a piece of onion fries, when you put it in the oil, the oil is ready.

Dip the hot dogs in the corn batter, swirling to evenly coat.

Hold the corn dog in an angle in the oil for afew seconds before dropping it in the oil. This method prevents the corn dogs from bursting open. Fry at most 3 at a time, reduce the heat if necessary.

With thongs, rotate them in the oil and fry for about 7 minutes. Repeat with the rest of the hot dogs.

The corn dogs are ready! Serve with ketchup (check out my homemade ketchup recipe, link above.) or mustard. Enjoy!