Prepare the Green Ranch. Combine dried dill powder, sour cream, garlic powder, dried scallions, and black pepper.Whisk in buttermilk until smooth and pourable. Season with salt and lemon juice or citric acid to taste.
To prepare the batter, whisk flour, cornmeal, sugar, salt, paprika, and garlic powder. Add egg, then slowly whisk in buttermilk and milk until smooth.
Batter should be waffle-thick but dip-able. Adjust with milk if needed.Transfer to a tall container for easy dipping.
Insert popsicle sticks into halved mini dogs.Press a piece of jack cheese on top of each so it sticks.
Heat neutral oil to 175°C / 350°F in a deep pot.
Dip corn dogs into batter, twist to coat, shake off excess, then dip lightly again.
Lower gently into oil and fry 3–4 minutes, turning, until golden and cooked through. Drain on a rack and season with salt. Hold warm in a 175°C / 350°F oven if needed.
Serve with the side of Green Ranch or desired toppings.
