Corn Dog on a Stick

Boil the hot dogs in water for 2 or 3 minutes, and then pat them completely dry.

Cut each boiled hot dog in half lengthwise.

Insert a wooden skewer into each piece of hot dog.

Prepare the batter by mixing the flour (2 cups), a pinch of salt, a tiny drop of sugar, a small amount of margarine, a tiny drop of baking powder, and one egg.

Gradually add milk to the mixture until you have a smooth batter with the consistency needed to coat the hot dog.

Dip the skewered hot dogs into the prepared batter. Some can optionally be coated with breadcrumbs or Panko after the batter (if desired).

Deep fry the battered hot dogs in hot oil until golden brown and crispy.

Remove the hot dogs from the oil and drain any excess grease before serving.