Homemade Corn Dogs

1 1 lb. pkg. frankfurters (8 to 10)
1 C flour
2/3 C cornmeal
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. dry mustard
1 beaten egg
3/4 C milk
2 Tbsp. oil
Shortening or oil for deep fat frying

Pat frankfurters dry with paper towels. If desired, insert a wooden skewer into one end of each frank. Set aside. Combine flour, cornmeal, sugar, baking powder and dry mustard. Combine egg, milk and the 2 Tbsp. oil. Add to dry ingredients; mix well. (Batter will be
thick.)

Coat franks with batter. In a large skillet, fry franks 3 at a time in 3/4 inch hot shortening (375 degrees), turning with tongs after 10 seconds to prevent batter from sliding off. Cook 3 minutes more; turn again after 1 1/2 minutes. Serve with catsup or mustard if you want.