1. Insert sticks into little hot dogs.
2. Prepare batter and dip hot dogs into the mixture, rolling to cover completely.
3. Fry 2 to 3 corn dogs at a time in hot oil about 2 to 3 minutes or until golden brown. Drain on paper towels.
*** For batter, I used Korean Pancake Mix which is little sweeter than American ones.
Here is the recipe that I found on website if you want to make it.
(Flour - 150 gram, Sugar - 10 gram, Salt - 2 gram, Baking power - 5 gram, Water - 120 gram, Egg - 1)
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