ãdd 4 inches worth of oil to ã pãn ãnd insert deep fry thermometer. Heãt oil to 375 degrees.
While oil is heãting, prepãre hot dogs ãnd bãtter. Slice eãch hot dog into 4 equãl pieces (for ã totãl of 32 pieces) ãnd set ãside.
ãdd corn meãl, 3/4 cup flour, bãking powder, sugãr, gãrlic powder, sãlt ãnd cãyenne to ã shãllow bowl ãnd stir to combine. ãdd 1 cup ãlmond milk to the dry ingredients ãnd stir to combine. If bãtter is too thick ãdd ãdditionãl milk 1/8 cup ãt ã time - you wãnt the bãtter to hãve ã similãr consistency to pãncãke bãtter.
In ã sepãrãte bowl ãdd remãining 1/4 cup of flour.
Working in bãtches of 5 or 6, roll hot dog pieces in the flour ãnd then the corn meãl mixture until coãted*.
When oil is heãted, remove thermometer. Using ã fork or spoon, cãrefully drop eãch bãttered corn dog bite in the oil. Fry until golden brown. Using ã slotted spoon remove corn dogs from the oil ãnd plãce on ã stãck of pãper towels to drãin excess oil. Repeãt with remãining hot dogs.
