Heat oil in a large pot or Dutch oven and heat to 350˚F over medium heat.

Insert sticks into hot dogs.

Whisk together cornmeal, flour, sugar, baking powder, and salt.

Whisk together buttermilk, egg, oil, and honey. Combine wet and dry ingredients and whisk to combine.

Pour batter into a drinking glass almost to the top and dip the corndog straight down into the batter and give it a little twirl to fully coat the hot dogs then swirl as you lift up. Let excess drip off.

Hold the corn dog at an angle in the hot oil for 5-7 seconds to let it seal then drop it into oil (this keeps them from sticking to the bottom of the pot).

Fry 3 minutes or until golden brown. Fry up to 2-3 at a time (so you don’t drop the temperature), turning them as needed to brown evenly. Transfer to a wire rack to cool.

In a medium bowl, whisk together milk with vinegar and let sit 5 minutes. Whisk in sour cream. In a separate bowl, whisk together flour, salt, black pepper, and garlic powder.

Separate the onion rings and dip each ring in the milk mixture, then dredge with flour. Repeat by dipping in the milk mixture a second time and dredging again in flour. Place the finished onion rings on a plate until ready to fry.

Place 3-4 double-battered onion rings in the hot oil and cook for about 3 minutes, flipping halfway and frying until the exterior is crisp and light golden brown. Let onion rings cool on paper towels to soak up any excess oil.

Mix together the iced tea and lemonade.

Serve the corn dogs with onion rings and Arnold palmer. Serve with a choice of condiments.