Notes: This recipe is adapted from Cooks Illustrated.
In a 7 quart Dutch oven, or heavy duty pot, gradually heat oil until it approaches 385, final fry heat should be 400.
Whisk the flour and cornstarch together in a large bowl. Separately, Whisk egg and vodka together in second large bowl.
Finally, Whisk seltzer water into egg mixture. When the oil comes to 385, combine the dry & wet ingredients until relatively smooth. Some lumps are ok.
Place half of the mini hot dogs in the batter. Remove hot dogs with tongs one at a time, allowing excess batter to drip off, and place in 400 degree oil.
Fry for 2-3 minutes until golden brown. Remove and place on a paper towel lined plate an sprinkle with salt. When the paper towel is saturated with oil, transfer the tempura-dogs to a raised rack on a baking sheet in a 200 degree oven until ready to serve.
Allow oil to heat back up to 400 degrees, while waiting, repeat process with 2nd half of mini hot dogs.