In a large bowl, whisk together the all-purpose flour, fine yellow cornmeal, granulated sugar, baking powder, and kosher salt.
In a separate bowl, mix the egg, buttermilk, and vegetable oil, then pour this into the dry ingredients to form a thick batter. Let it rest for about 5 minutes to enhance the flavor.
In a deep pot, pour in vegetable oil for frying and heat it to 350°F.
Pour the batter into a tall glass or measuring cup for easy dipping. Skewer each Lit’l Smokie or small hot dog with a wooden stick, dip it into the batter, and let excess batter drip off before frying.
Carefully lower each coated sausage into the hot oil and fry them for about 2-3 minutes or until they turn a beautiful golden brown.
Use a slotted spoon to transfer the mini corn dogs to a wire rack to cool and drain any excess oil.
Arrange your Irresistible Easy Corn Dogs on a platter and serve warm, alongside mustard and ketchup for dipping.
Notes
For an extra flavor twist, try drizzling with honey or a sprinkle of chili powder.