Mini Corndogs on a Stick

1 In a medium bowl, whisk dry ingredients together, set aside.

2 In a small bowl, lightly whisk egg and milk together then pour into dry ingredients including 1/2 teaspoon salt and 1/4 teaspoon pepper.

3 Stir batter until smooth and refrigerate for 25 minutes.

4 Coat hot dog halves in 1 tablespoon of flour so that chilled batter sticks to them better.

5 Preheat oil in cast iron or other heavy-bottomed skillet to 350° F.

6 Dunk flour-coated hot dogs into corn dog batter to coat.

7 Fry at 350° F for 4-5 mins or until golden brown.

8 Remove and drain on paper towel.

9 Stick skewer in the end of each hot dog as soon as they are cool enough to handle.

10 Serve immediately with mustard and ketchup for dipping.