Combine flour, sugar, baking powder and salt; stir in cornmeal. Using a pastry cutter or 2 forks, cut in shortening until coarse crumbs form; set aside. Blend together egg and milk in a separate bowl. Stir into cornmeal mixture. Thoroughly dry each hot dog with a paper towel to ensure batter will cling. Insert a stick into each; dip in batter. Deep-fry in 350 to 375-degree oil for 4 to 5 minutes, until golden.
Source: Gooseberry Patch Cookbook -Our Favorite Take-Out RecipesPin It