1 c. all-purpose flour, unsifted
2/3 c. plain, yellow cornmeal
2 tsp. sugar
1 tsp. salt
1/4 c. shortening
1 egg, slightly beaten
3/4 c. milk
2 pkg. (8 count each) hot dogs
vegetable oil for frying

Set hot dogs out in advance so they will come to room temperature and have dry outer skin. (I usually place on a paper towel.) Pronto Pup batter will not stick to cold, wet hot dogs.

Stir together first 4 ingredients in a bowl. Make a well in dry ingredients and add shortening, egg and milk. Set electric mixer on medium speed and mix until batter is smooth. Heat oil in deep-fat fryer. Dip dogs in batter to coat, deep fry until golden brown. Drain on paper towel and they are ready to eat. Batter will coat l6 hot dogs.