Preparing the Batter

1. In a large mixing bowl, stir the dry ingredients until combined.
2. Add the eggs and milk. Mix until there are little to no lumps left.
3. Pour the batter into a tall glass for easy coating.
4. Insert a skewer into each of the hot dogs.

To Deep Fry

1. Fill a large pot or deep fryer with oil and start preheating to 175°C (350°F).
2. Once the oil is at 175°C (350°F). Coat the hot dogs in the batter one by one, then gently place them into the oil and cook for about 5 minutes, turning them if necessary.
3. Once golden brown, remove and drain excess hot oil before placing the corn dog on a paper towel.

To Shallow Fry

1. Heat the frypan with roughly 1cm (0.4 in) of oil until hot. Roughly 175°C (350°F).
2. Coat the hot dogs in the batter mix one by one, then place them into the pan and cook for about 1-2 minutes on each side or until golden brown.
3. Once completely golden brown, remove and drain excess hot oil before placing the corn dog on a paper towel.