Directions

1. Pat the hotdogs dry, cut in half and insert a lollipop stick into the cut side.
2. In a large bowl, whisk together the cornmeal, gluten free flour, sugar, baking powder, and salt. In a small bowl, whisk together the egg and milk.
3. Pour the wet ingredients into the dry ingredients and stir until combined. Transfer the batter to a tall glass to make it easier to dip.
4. Add about 4" of oil to a large, heavy bottomed pot and heat on medium-high until the oil reaches 360°F.
5. Dip each hotdog into the batter until it's fully coated, shake off any excess, and carefully lower into the hot oil.
6. Fry until golden and crispy, about 3 minutes, then transfer to a paper towel lined plate. Repeat with the remaining hotdogs.
7. Serve with ketchup, mustard, or your favorite dipping sauce and enjoy!