Skewer each hot dog lengthwise and pat dry with a paper towel. This will help the batter stick to the dogs. Preheat the deep fryer to 350*F.
In a medium sized bowl, mix together the dry ingredients, then add in each egg, and slowly stir in the milk. Batter should be just thicker than pancake batter.
Dip each skewered hot dog into the batter and let any excess drip off. Transfer immediately in batches of 2 to the deep fryer, letting the skewers set on the edge of the fryer. Rotate occasionally to ensure even browning. Cook for 3-5 minutes, or until evenly cooked. Remove to plate lined with a paper towel to cool. Serve and enjoy!