1 cup flour 2/3 cup yellow cornmeal 2 Tab. sugar 1 1/2 tea. baking powder 1 tea. salt 1/2 tea. dry mustard 2 Tab. shortening 1 beaten egg 3/4 cup milk 1 pound hot dogs (8-10) cooking oil
In 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 wood skewers into ends of hotdogs. Pour oil into skillet to depth of 1 inch. Heat oil to 375 degrees (I use my electric wok for this). Coat hotdogs with batter. If batter is too thick, add 1-2 Tab. milk. Arrange coated hotdogs 3 at a time in hot oil; turn hotdogs with tongs after 10 seconds to prevent batter from sliding off. Cook 3 minutes, turning again halfway through cooking time. Serve hot with mustard if desired.
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Printer-friendly view of this garden