These were great! Be careful with the temperature of the oil, because with the sugar in the batter, they do brown very quickly. However, you have to leave them in long enough to make sure the breading is cooked all the way through. Also, I keep a container of bacon fat in the fridge to add to various foods for flavoring. Hash brown potatoes are especially good cooked in bacon fat (just don't do it too often because it isn't very health conscious). Thank you, Roby, for a delicious and simple recipe.

This recipe is fantastic & so easy to make! The only change I made was leaving out the bacon drippings (I did not have any), and they still turned out perfectly. This is definitely a keeper.

Absolutely fantastic! I never rate a recipe without doing it exactly as written. The instructions missed the bacon fat which was in the ingredient list (I remembered to include it). It was very good - a thick, melt-in-your mouth, hot dog "tempura!" In my second batch, I replaced the corn meal with crushed Onion Flavored Sun Chips, reduced the salt by half, and added 1 tsp paprika and 1/2 tsp onion powder. The sugar in the recipe cooks the batter very fast, so I used room-temperature hot dogs before dipping it into the batter. An A.B. TIP: Put batter into a glass for easier dipping. The resulting flavors were exciting and surprising! When deep frying, they didn't want to flip to cook the other side, so I weighed them down with a perforated disk. So wonderful! Perfect shape, texture and taste. TRY THIS, FOLKS!