1 c. all-purpose flour
2/3 c. yellow corn meal
2 tbsp. sugar
1 1/2 tsp. baking powder
3/4 c. milk
1 large egg
1 (16 oz.) pkg. hot dogs
8 (6 inch) wooden skewers
1 c. vegetable oil (or more)

Combine flour, corn meal, sugar and baking powder in medium bowl. Combine milk and egg in small bowl. Add to flour mixture; mix just until blended (batter will be thick). Spread batter into shallow plate or dish. Insert skewers into hot dogs. Add oil to 2-inch depth in electric skillet or large skillet; heat to 350°F. Dip hot dogs into batter, coating all sides. Add 3 to 4 hot dogs to hot oil, turning after 5 to 10 seconds to set batter. Fry, turning occasionally, until golden brown; drain. Repeat with remaining hot dogs. Serve with mustard and ketchup.

Yield: 8 servings.