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Mini Corndogs


1 c Flour
1/2 c Cornmeal
1 tb Sugar
1 1/2 tsp. Salt
2 tb Vegetable shortening
1 Egg, beaten slightly
3/4 c Milk
8 Frankfurters, cut into thirds


Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl.

With a pastry blender, cut vegetable shortening into flour mixture until there are fine crumbs. Add egg and milk and blend well.

Pour vegetable oil to a 2 inch depth in a deep fryer or large saucepan. Heat to 375 degrees.

Pat frankfurter dry with paper towels. Insert a toothpick into the center of each frankfurter.

Dip each frankfurter into batter and then into hot oil until golden brown. Drain on paper towels.

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