Pat the cocktail franks completely dry with a paper towel. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and buttermilk. Pour the wet ingredients into the dry and stir until just combined. Let the batter rest for 5-10 minutes. Pour the batter into a tall drinking glass.

If deep-frying, heat about 2-3 inches of oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Insert a toothpick into one end of each frank. Dip the franks one by one into the batter, coating completely. Twirl to remove excess batter.

Carefully place 4-5 battered franks into the hot oil. Fry for 2-3 minutes, turning as needed, until golden brown. Remove with a slotted spoon and place on a wire rack to drain. Repeat with the remaining corn dogs.

Serve the mini corn dogs warm with your favorite dipping sauces.