Cook beef franks in a large skillet until internal temperature reaches 165°. Allow to cool slightly, then insert a popsicle stick into each beef frank leaving about 2-3 inches exposed to hold on to.
Meanwhile, assemble corn dog batter by combining all other ingredients in a bowl and mixing well.
Heat the oil in a pot or dutch oven over medium heat. While heating, pour the batter into a drinking glass for easier dipping.
Dip each beef frank into the glass of batter and roll around until completely coated. Carefully fry 2-3 corn dogs at a time in oil until lightly browned, about 1-3 minutes, depending on oil temperature. Allow to drain on paper towels before serving.
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