Pour oil into a pot, about 3-4 inches deep. Clip a cooking thermometer onto the side. Heat over medium high heat until the oil reaches between 350 and 375, adjust heat to stay in this temperature range.
In a bowl, combine 1 cup flour, corn meal, sugar, baking powder, baking soda, stir to combine. Add the egg and the beer, stir until combined.
Pour the batter into a tall coffee mug, this will make dipping the corn dogs easier.
Skewer all of the mini corn dogs with wooden skewers. Put remaining 1/4 cup flour in a bowl. Roll the hot dogs in the flour, then brush off any excess flour.
Holding the skewer, dip the hot dog into the batter until submerged and coated. Slowly place the battered hot dog into the oil. Allow to fry in the oil until a dark brown, about 4 minutes. Remove with a slotted spoon and place on a stack of paper towels to drain.
To make the ketchup, place all ketchup ingredients in a small food processor or blender and process until smooth.