Mini Corn Dogs

1 c Flour
1/2 c Cornmeal
1 TB Sugar
1 1/2 Ts Salt
1 tsp baking powder
2 TB Vegetable shortening
1 Egg, beaten slightly
3/4 c Milk
Oil
8 hot dogs, 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 hot dog dry with paper towels. Insert a toothpick into the center of each hot dog. Dip each hot dog into batter and then into hot oil until golden brown. Drain on paper towels.

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