Pour the oil in a large skillet and heat to meduim heat.
Cut your hot dogs in half and insert a toothpick into each hotdog on the cut end.
Dry your hotdogs with a paper towel so the batter will stick.
Make the batter: Start by making the buttermilk. Mix together the almond milk and vinegar, set aside.
In a large bowl, whisk together all of the dry ingredients: almond flour, tapioca flour, xanthan gum, salt, and baking powder.
In a medium-sized bowl, whisk together all of the wet ingredients: agave nectar, eggs, milk mixture, water, and vanilla.
Whisk the wet ingredients into the dry, mixing well. Add 1/8 C warm water at a time if the batter needs to be thinned out more.
Check the temperature of your oil by putting a bit of batter in it. The oil is the correct temperature when it sizzles, but doesn’t burn the batter.
Dip about 5-6 hot dogs into the batter and set aside. You may need to use a knife and spread it over the hot dog.
Place a paper-towel lined plate near your skillet to place the corn dogs on after you’ve finished frying them. Put the batter covered hot dogs in the oil and cook for 1-2 minutes per side, or until a dark golden brown. Turn with tongs and cook an additional 1-2 minutes then set aside on the plate.
Continue dipping the hot dogs in batter and frying in batches until you have no more hot dogs left.
Serve with mustard or ketchup and gobble them all up like we did!