1 1-pound package hot dogs
1 cup flour
3/4 cup cornmeal
2 teaspoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, slightly beaten
3/4 cup milk
2 teaspoons melted shortening or cooking oil
Milk if necessary
Cooking oil
Ketchup and mustard
- Pat hot dogs dry with paper towels. If desired insert a wooden skewer into the end of each dog; set aside.
- In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
- In a small bowl, stir together egg, milk, and the 2 tablespoons cooking oil. Add egg mixture to the flour mixture; mix well. The batter will be thick, but if it seems too thick ad a little additional milk (about 2 Tablespoons)
- In a large skillet, heat approximately 3/4 inch cooking oil to 375 degrees. Dip hot dogs into batter coating all surfaces. Let any extra batter drip off.
- Fry turning after 5 seconds to prevent batter from sliding off. Fry for 3 minutes more. Turn again after 1 1/2 minutes. Serve with ketchup and mustard.
- Tip: The batter needs to be fairly thick to stay on the dog. After mixing transfer the batter to a shallow disk, such as a pie plate for easier dipping. Set the dish of batter in a bowl of ice to keep thick.