Add about 2 inches of vegetable oil to a skillet. Heat to 350°F/175°C.
Prepare batter. Combine dry ingredients in one bowl. Combine wet ingredients in a separate bowl. Stir together until just combined. The batter should be thick like waffle batter. Pour batter into a tall glass. Set aside for 5 minutes.
While batter sits, pat hot dogs dry with paper towels. Insert sticks into hot dogs. Roll hot dogs in cornstarch.
Test the vegetable oil temperature with a candy thermometer. It should be 350°F/175°C. Dip hot dogs one at a time, twirling them in the batter. Use your hand or a spatula to gently brush away any extra batter. A thin coating is what we're after. Use tongs or pliers to gently place the corndog in the hot oil. Cook for up to 3 minutes, until the crust is golden. Continue with the remaining hot dogs, cooking up to 3 at a time in the skillet. Transfer cooked corndogs to a plate lined with paper towels to sap up extra oil and to cool.
Serve with ketchup, mustard, vegan aioli, and any of your favorite toppings.