CopyCat Corn Dogs

Let's Cook

1. Step 1.

   Bring 3 cups of water to a rolling boil in a large saucepan over high heat. Add the hot dogs, then return the water to a boil. Once boiling, remove the saucepan from the heat, cover it, and let the hot dogs sit in the hot water for 20 minutes to plump and heat through.

2. Step 2.

   While the hot dogs soak, pour enough oil into a skillet to reach a depth of 2 inches. Heat the oil over medium-high heat until it registers 350 degrees on a deep-fry thermometer; adjust the heat as needed to maintain that temperature.

3. Step 3.

   In a medium-size bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Blend with a fork until evenly mixed. Add the shortening and cut it in with the fork until the mixture resembles small peas.

4. Step 4.

   In a 1-cup measure, combine the milk and egg, stirring with a fork until well blended. Pour the milk mixture into the flour-cornmeal mixture and stir with a fork just until a thick batter forms; do not overmix. Transfer the batter to a tall glass.

5. Step 5.

   Remove the hot dogs from the water and dry them thoroughly with paper towels. Insert a skewer into each hot dog, leaving about 1 inch of the skewer exposed as a handle.

6. Step 6.

   Dip a hot dog into the batter in the glass, turning to coat evenly, then lift it out and let any excess batter drip back into the glass. Carefully lower the coated hot dog into the hot oil and fry for about 2 minutes, turning as needed, until golden brown and crisp. Fry in batches, if necessary, to avoid crowding the skillet. Drain on paper towels and repeat with the remaining hot dogs and batter.