Start by gathering all your ingredients. Skewer each halal beef hot dog with a wooden stick, inserting the skewer halfway into the dog. Set aside.

In a mixing bowl, combine the flour, cornmeal, baking powder, sugar, and salt. Mix well. In another bowl, whisk together the milk, egg, and vegetable oil. Gradually add the wet ingredients to the dry, stirring until you have a smooth batter.

In a large frying pan or deep fryer, heat vegetable oil over medium-high heat. You’ll want at least 2 inches of oil for frying. To test if it’s hot enough, drop a small bit of batter into the oil; it should sizzle and float to the top.

Dip each skewered hot dog into the batter, making sure it’s thoroughly coated. Carefully lower it into the hot oil.

Fry for about 4-5 minutes or until golden brown, turning occasionally for even cooking.

Once golden, remove from the oil and place on a paper towel-lined plate to absorb excess oil. Repeat with remaining corn dogs. Serve warm with your favorite dipping sauces!