1 lb. frankfurters
1/2 c. sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. sugar
1/3 c. milk
8 to 10 wooden skewers
4 c. vegetable oil
1/3 c. yellow cornmeal
1/2 tsp. salt
1 tbsp. vegetable shortening
1 egg

Bring 3 cups of water to boiling in a large saucepan. Add frankfurters and bring water back to boiling. Remove from heat. Cover and let stand 20 minutes.

Pour vegetable oil into large skillet or saucepan to a 2 inch depth. Heat to 450 degrees on deep fat frying thermometer. Combine flour, cornmeal, baking powder, slat and sugar in a medium size bowl. Blend with fork. Add shortening and cut in with fork until size of small peas. Combine milk and egg in one cup measure. Stir into dry mixture. Pour into a tall glass.

Remove frankfurters from water; dry on paper towel. Insert skewer into one end leaving about 1 inch for handle. Twirl frankfurters into batter coating well. Drop into hot fat; dry until golden brown. Remove and drain on paper towel. If batter becomes too thick, add milk one teaspoon at a time.