Heat oil enough oil to submerge the corndogs without them touching the bottom on high in a heavy bottom pan. Alternatively, you can use a deep fryer set to 375 F.
Place a popsicle stick in the center of each hot dog (8).
In a wide-mouthed bowl (or tall glass, easier for dunking) combine whey protein (1/2 cup), xanthan gum (1 teaspoon), salt (1/2 teaspoon), and baking powder (2 teaspoons).
Use a rubber spatula to stir in soda water (3 tablespoons) and large egg (1). The mixture will be slightly clumpy, but don't worry, it'll smooth as it fries.
Once the oil is hot, add corndogs in batches so they aren't overcrowded in the pan (I fry them 1 at a time).
Flip halfway through. You'll know the dogs are done once they're golden on each side. Place corndogs on a paper towel-lined plate and continue until you've fried all the corn dogs.
Serve immediately and enjoy!
Notes
Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
Nutritional information will vary based on the type of hot dogs and whey protein powder you use. The information below was calculated using ISO Pure Whey Protein Isolate (zero carb):