Recipe - Corn Doggies

1 pound Hot dogs
4 cup Vegetable oil
One half cup Flour
One half cup Cornmeal
1 teaspoon Baking powder
One half teaspoon Salt
One half teaspoon Sugar
1 tablespoon Vegetable shortening
1/3 cup Milk
1 Egg
8 Wooden skewers; (up to 10)

Bring 3 cups of water to boiling in a large saucepan. Add hot dogs and
bring back to boiling. Remove from heat; cover 20 minutes. Pour enough oil
to a 2inch depth in a skillet and heat to 350 degrees. Combine flour,
cornmeal, baking powder, salt, and sugar in a mediumsize bowl and blend
with fork. Add shortening and cut in with fork until the size of small
peas. Combine milk and egg in a 1 cup measure. Stir into flourcornmeal
mixture. Pour mixture into a tall glass. Remove hot dogs from water and dry
with paper towels. 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. Drop into hot fat fry 2 minutes, or until golden brown. busted
by sooz
Posted to recipeludigest Volume 01 Number 170 by James and Susan Kirkland
kirkland@gj.net on Oct 27, 1997