Ashley Shawna 
This recipe can be modified in so many different ways to suit your needs. If you are having a party, I love to do these with cocktail wieners making them more bite sized. You could also use turkey or chicken dogs, and pair those with other cheeses - like turkey and brie!
Take a hot dog and wrap it fully in your slice of cheese. Poke the wooden skewer through the middle of the hot dog.
Place the cheese-wrapped hot dogs slit side down on a parchment lined baking sheet. Freeze for 20 minutes.
In a large bowl, combine the flour, salt, pepper, baking powder, milk, and eggs, whisking until the batter becomes smooth.
TIP: You can transfer the batter into a taller container or glass to make it easier to immerse the hot dogs in, if that works better for you.
Heat oil in a pot over medium-high heat until small bubbles begin to form around the edges.
Take a frozen hot dog and dip it in the batter, making sure to coat it fully, all the way down to the top of the stem.Make sure to let the excess batter run off - you may need to dip several times before the entire hot dog is coated and dripping stops.
Carefully place the battered hot dog into the hot oil, rotating it with a set of tongs so that it fries evenly. Remove when golden brown, place on a paper towel lined plate to allow excess oil to run off, and repeat until all hot dogs have been completed. Let cool before serving.
Ingredients
Directions
Take a hot dog and wrap it fully in your slice of cheese. Poke the wooden skewer through the middle of the hot dog.
Place the cheese-wrapped hot dogs slit side down on a parchment lined baking sheet. Freeze for 20 minutes.
In a large bowl, combine the flour, salt, pepper, baking powder, milk, and eggs, whisking until the batter becomes smooth.
TIP: You can transfer the batter into a taller container or glass to make it easier to immerse the hot dogs in, if that works better for you.
Heat oil in a pot over medium-high heat until small bubbles begin to form around the edges.
Take a frozen hot dog and dip it in the batter, making sure to coat it fully, all the way down to the top of the stem.Make sure to let the excess batter run off - you may need to dip several times before the entire hot dog is coated and dripping stops.
Carefully place the battered hot dog into the hot oil, rotating it with a set of tongs so that it fries evenly. Remove when golden brown, place on a paper towel lined plate to allow excess oil to run off, and repeat until all hot dogs have been completed. Let cool before serving.
