Corn Dogs

Corn Dogs

1 lb. hot dogs
4 cups vegetable oil1/2 cup flour
1/2 cup cornmeal
1 tsp. baking powder1/2 tsp. salt
1/2 tsp. sugar
1 Tbsp. vegetable shortening1/3 cup milk
1 egg
8−10 wooden skewers
Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and bringback to boiling. Remove from heat; cover 20 minutes. Pour enough oil to a2−inch depth in a skillet and heat to 350 degrees. Combine flour, cornmeal,baking powder, salt, and sugar in a medium−size bowl and blend with fork.Add shortening and cut in with fork until the size of small peas. Combinemilk and egg in a 1 cup measure. Stir into flour− cornmeal mixture. Pourmixture into a tall glass. Remove hot dogs from water and dry with papertowels. Insert skewer into the hot dog, and be sure to leave about 1 inch
for handle. Dip hot dog into batter; let excess batter drip into glass. Dropinto hot fat fry 2 minutes, or until golden brown.