Add 4 inches worth of oil to a pan and insert deep fry thermometer. Heat oil to 375 degrees.

While oil is heating, prepare hot dogs and batter. Slice each hot dog into 4 equal pieces (for a total of 32 pieces) and set aside.

Add corn meal, 3/4 cup flour, baking powder, sugar, garlic powder, salt and cayenne to a shallow bowl and stir to combine. Add 1 cup almond milk to the dry ingredients and stir to combine. If batter is too thick add additional milk 1/8 cup at a time - you want the batter to have a similar consistency to pancake batter.

In a separate bowl add remaining 1/4 cup of flour.

Working in batches of 5 or 6, roll hot dog pieces in the flour and then the corn meal mixture until coated*.

When oil is heated, remove thermometer. Using a fork or spoon, carefully drop each battered corn dog bite in the oil. Fry until golden brown. Using a slotted spoon remove corn dogs from the oil and place on a stack of paper towels to drain excess oil. Repeat with remaining hot dogs.

Serve with ketchup and mustard.**