Step 1

Gather all the ingredients.

Step 2

Depending on the hot dog/sausage size, cut each hot dog in half or ⅔ (save ⅓ to make mini ones).

Step 3

Insert a chopstick or a lollipop stick into the cutoff end of each hot dog.

Step 4

In a large bowl, whisk together egg and milk.

Step 5

Add hotcake mix and whisk well.

Step 6

Fill a large heavy pot, Dutch oven, or deep fryer with 3-4 inches of oil (or enough oil to submerge hot dogs). Heat the oil over medium-high heat until a deep-fry thermometer reaches 320-340ºF (160-170ºC). I use this instant-read thermometer.

Step 7

Pour the batter into a tall glass. Dip each hot dog into the batter, turning until completely coated. Let any excess batter drip off so that the hot dog is coated evenly.

Step 8

Lower the hot dog into the hot oil. Immediately repeat with another hot dog. Cook until deep golden brown, about 3 minutes. Make sure to turn the corn dogs so that they get even color.

Step 9

Transfer to a paper-towel-lined tray or wire rack. Working in batches of 2, repeat with remaining hot dogs and batter. Serve the corn dogs immediately with ketchup and mustard.