In a mixing bowl, combine gluten-free flour, cornmeal, sugar, baking powder, and salt.

Add milk and egg to the dry ingredients and whisk until smooth.

Insert skewers into the hot dogs.

Heat oil in a deep fryer to 375°F (190°C).

Dip each hot dog into the batter, allowing excess to drip off.

Carefully place the battered hot dogs into the hot oil and fry until golden brown, about 3-5 minutes.

Remove from oil and drain on paper towels.