I use bamboo skewers for the sticks.
No need to soak in water before cooking.
Sticks about 4-5 inches long
1 Cup Corn Meal
1 Cup Flour*
2 Tablespoons Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Paprika
1 Cup Buttermilk
1 Egg
Dry your hot dogs as well as you can.
Insert a stick into each dog with enough left outside of it to hang on to when you eat it!
Set aside.
Heat a large pot of cooking oil or your fryer to 375 degrees. You need about 2 1/2 - 3 inches of oil in depth.
Mix dry ingredients together. Add the egg and buttermilk and blend well.
Wipe off your hot dogs one more time to make sure they are really dry.
Holding each dog by the stick, dip into batter and swirl if necessary to get it nicely coated.
Remove from batter and let drip a bit to get off the excess.
Carefully drop into the oil, cooking two or three at a time, don't crowd your fryer.
When the dog floats to the top, immediately try to flip it over. Watch the dogs and roll them for an even cook.
They are done when they are a deep golden brown.
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