1 cup flour
2/3 cup yellow cornmeal
2 Tab. sugar
1 1/2 tea. baking powder
1 tea. salt
1/2 tea. dry mustard
2 Tab. shortening
1 beaten egg
3/4 cup milk
1 pound hot dogs (8-10)
In bowl combine flour, cornmeal, sugar, baking powder, salt, and dry mustard. Cut in shortening until mixture resembles fine crumbs.
Mix egg and milk.
Add to dry ingredients; mix well.
Insert wood skewers into ends of hotdogs.
Pour oil into skillet to depth of 1 inch.
Heat oil to 375 degrees (I use my electric wok for this).
Coat hotdogs with batter.
If batter is too thick, add 1-2 Tab. milk.
Arrange coated hotdogs 3 at a time in hot oil; turn hotdogs with tongs after 10 seconds to prevent batter from sliding off.
Cook 3 minutes, turning again halfway through cooking time.
Serve hot with mustard if desired.
Pairs Well With
I found this in an old cookbook. It's a fun recipe and good!