Start by mixing up the batter.

In a medium bowl, mix all the dry ingredients. Use a small whisk to make sure it's well blended.

In an another bowl whisk all the wet ingredients together.

Slowly pour the wet into the dry and whisk until well blended. Pour the batter into a tall, narrow container. Let it sit about five minutes - or while you heat the oil.

Put enough oil into a kettle or deep fryer to cover the dogs when they are put in. If you are using a kettle, be sure to clip a thermometer to the side to monitor the heat. You want it to be steady at 350 degrees.

Put the stick inside the hot dogs to at least half way up.

Dip the dogs into the batter and twirl it while you lift them to make sure the entire hot dog is covered.

Carefully place it into the hot oil. Dip two to three more and put into the fryer. Do not over crowd! It will lower the temperature and make for oil corn dogs.

Cook for 3 to 4 minutes, or until they are golden brown on all sides.

Remove to drain on paper towels. Repeat until all the dogs are fried.

Eat them now, or store them. They can be frozen for several months. Reheat them in the microwave. If you want them crispier, heat them in the oven or air fryers. Serve with your favorite condiments (I must have mustard!) -