10 hot dogs
1 cup flour
2/3 cup cornmeal
2 tbsp sugar
1-1/2 ts baking powder
1 tsp salt
2 tbsp shortening
1 egg, beaten
3/4 cup milk
Oil for frying

10 wooden skewers

In a medium bowl, mix the flour, cornmeal, sugar, baking powder and salt. With a fork, cut in 2 tablespoons of shortening until the mixture resembles fine crumbs.

In a small bowl, combine the egg and milk. Add them to the dry mixture and mix well.

Pat the hot dogs dry with paper towels. Dip hot dogs into the batter with tongs, being careful to coat all sides. Let excess batter drip off. Drop singly or two at a time into the hot oil in a mini-fryer.

Fry until golden, about one minute on each side. Insert a wooden skewer in end of each.

Serve hot and with mustard and ketchup, if desired.

Makes 10 corn dogs