Homemade Australian Dagwood Corn Dog

Insert a skewer into each hot dog sausage leaving enough of the skewer exposed to be able to hold it.

In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.

In another bowl, whisk together eggs and milk. Gradually add this to the dry ingredients, stirring until the batter is smooth.

Heat the vegetable oil in a deep fryer or large deep saucepan to 375°F (190°C).

Holding onto the skewer, dip each hot dog sausage into the batter, coating it evenly.

Carefully place the coated sausages one at a time into the hot oil. Fry until they are golden brown, about 3-4 minutes.

Using a skewer, remove the dagwood dogs and let them drain on paper towels.

Serve hot with ketchup and mustard.