Method

Place all the dried ingredients into a large bowl and create a well in the centre
Crack the egg into the well and gradually incorporate the flour
Once the mixture is too thick to keep mixing, pour in the milk and keep combining
Pour the batter into a jug or a large glass (this will make it easier to dip the dogs in)
Cut the frankfurters into roughly 5-6cm or leave whole for a big corn dog and thread on skewers
Pour enough oil to fill a medium heavy based sauce pan half way up and heat to 180C
Dip the frankfurters in the extra flour and then in the batter and fry (no more than 3-4 at a time)
They will take about 3-4 minutes to cook (make sure you turn them once or twice)
Check that they are done with a food thermometer or just cut one open – they should be piping hot!
Drain on a kitchen paper and serve with ketchup, mustard and pickles