In small bowl, whisk together cornflour, 1/4 cup white rice flour, baking powder, salt, and xanthan gum.
Add milk, eggs, vegetable oil, and honey. Mix together until smooth. Allow batter to stand for ten minutes.
Place about 1/2 cup white rice flour on a medium plate.
Dry hot dogs, including ends, and slide sticks into hot dogs about halfway.
Roll hot dogs, one at a time, in white rice flour.
Place hot dogs on dry plate. Set aside.
In a pan, heat oil to 375 degrees. Line a plate or baking pan with a few paper towels and place them near the fryer.
Select a drinking glass that’s tall enough to dip the entire hot dog in and pour batter into it.
Dip hot dogs, one at a time, into glass.
Lift hot dog from batter and swirl lightly.
Quickly transfer coated hot dog into the hot oil, gently placing the hot dog into the oil.
Fry one or two corn dogs at a time.
After about one minute of frying, gently “roll” the corn dog in the oil using a pair of metal tongs (often they roll themselves).
Remove corn dogs from oil.
Drain on paper towel lined plate and serve.
If stick is still hot, wrap in a paper towel before serving.
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