Add the oil to a large dutch oven set over medium-high heat. Using a thermometer, heat the oil to 350 degrees F.
While the oil is heating up, prepare your corn dogs. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Fold in the eggs and buttermilk. Mix together until no lumps remain. Depending on the consistency of the batter, you may need more buttermilk. The batter should be just thin enough to coat the hot dogs.
Add the hot dogs to the batter and toss to coat. If you find that the batter is not coating the hot dogs in their entirety, this is OK. Just keep tossing. They will eventually coat, and if a little bit of the hot dog sticks out, this is also OK. Alternatively, you may skewer the mini corn dogs like you would with a regular corn dog (with a wooden skewer). This will reduce mess.
Carefully drop the corn dogs in the hot oil. I fried about 8 at at time. Cook for about 6 minutes, turning them over at least once, or until they are dark brown. Remove from oil and transfer to a plate that has been lined with a paper towel. Repeat for the rest of the corn dogs.
Serve the corn dogs immediately topped with chili cheese, chopped jalapeno, and crumbled queso fresco. Enjoy!