1 (1 lb.) pkg. frankfurters (8 to 10)
1 c. all-purpose flour
2/3 c. cornmeal
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. dry mustard
1 beaten egg
3/4 c. milk
2 tbsp. cooking oil
Shortening or cooking oil for deep-fat frying

Pat frankfurters dry with paper towels. If desired, insert a wooden skewer into one end of each frankfurter. Set aside. Combine flour, cornmeal, sugar, baking powder, and dry mustard. Combine egg, milk, and the 2 tablespoons oil. Add to dry ingredients; mix well (batter will be thick). Coat frankfurters with batter. In a large skillet, fry franks (3 at a time) in 3/4 inch hot shortening (375 degrees), turning with tongs after 10 seconds to prevent batter from sliding off. Cook 3 minutes more; turn again after 1 1/2 minutes. Serve with ketchup and mustard, if desired. Serves 4 or 5.