test. you can add up to 3 tablespoons of buttermilk to help even out the consistency.
pour corn dog batter into a tall drinking glass, filling to about 3/4 full. dip a threaded hot dog into the batter, gently twisting to coat the hot dog up to the stick. slowly pull hot dog out of the batter, shaking off any excess.
holding the coated hot dog by the stick, gently drop it into the oil, letting go before the oil touches your fingers. cook corn dog for 3-5 minutes, using tongs to turn the corn dog as needed. use tongs to transfer corn dogs to a paper towel-lined plate. repeat this step 