1 c. all-purpose flour
2/3 c. yellow cornmeal
2 tbsp. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. dry mustard
2 tbsp. shortening
1 beaten egg
3/4 c. milk
1 lb. hotdogs (8 to 10), frankfurters
Cooking oil
Wooden skewers or popsicle sticks

In a 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 wooden skewers or popsicle sticks in ends of hot dogs. Pour oil into skillet to a depth of 1 inch; heat to 370 degrees (medium heat). Coat hot dogs with batter. (If batter is too thick, add 1 to 2 tablespoons milk.) Arrange coated dogs 3 at a time in hot oil; turn dogs with tongs after 10 seconds to prevent batter from sliding off. Cook 3 minutes, turning again halfway through cooking time. Serve hot with catsup or mustard, if desired.

Makes 4 to 5 servings.