Easy Homemade Mini Corn Dogs

Heat vegetable oil in a large Dutch oven or skillet over medium high heat.

In a large bowl, combine hot dogs and cornstarch, tossing to coat.

Thread hot dogs onto lollipop sticks; set aside.

In a large bowl, combine flour, cornmeal, sugar and baking powder; season with salt and pepper, to taste.

In a large glass measuring cup or another bowl, whisk together milk and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Working in batches, dredge hot dogs in the batter until completely covered. Add to the skillet, about 4 or 5 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately.