Dredge hotdog ball with flour, then skewer them and dip into the corndog batter mixture until well coated.
Fry 3 to 4 corndogs at a time until lightly browned for about 3 to 4 minutes. Place into a plate with paper towel to remove excess oil.
Serve with catsup or mustard on the side.
Yield: 18 to 20 pieces corndog bites