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10 Frankfurters
1 cup Flour
1½ teaspoon Baking Powder
½ teaspoon Salt
2 tablespoon Cornmeal, Yellow
3 tablespoon Shortening
1 Egg, Beaten
¾ cup Milk
In medium bowl, mix flour, cornmeal, sugar, baking powder and salt. With pastry blender or fork, cut in 2/3 of the shortening until mixture resembles fine crumbs. In small bowl, combine egg and milk. Add to dry mixture; mix well. Pat frankfurters dry with paper towels.
Dip franks into batter with tongs, being careful to coat all sides. Let excess batter drip off. Drop 1 or 2 at a time into hot oil in mini-fryer. Fry until golden, 1 minute on each side. Insert wooden skewer in end of each. Serve hot, with mustard, if desired.
1 cup Flour
1½ teaspoon Baking Powder
½ teaspoon Salt
2 tablespoon Cornmeal, Yellow
3 tablespoon Shortening
1 Egg, Beaten
¾ cup Milk
In medium bowl, mix flour, cornmeal, sugar, baking powder and salt. With pastry blender or fork, cut in 2/3 of the shortening until mixture resembles fine crumbs. In small bowl, combine egg and milk. Add to dry mixture; mix well. Pat frankfurters dry with paper towels.
Dip franks into batter with tongs, being careful to coat all sides. Let excess batter drip off. Drop 1 or 2 at a time into hot oil in mini-fryer. Fry until golden, 1 minute on each side. Insert wooden skewer in end of each. Serve hot, with mustard, if desired.
