Crispy Corn Dogs

Pat frankfurters dry with paper towels and insert a wooden skewer or stick into the end of each one, leaving about 2 inches exposed for handling.

Whisk together flour, baking powder, salt, and yellow cornmeal in a medium bowl until evenly combined.

Combine beaten egg, milk, and 3 tablespoons of softened shortening in another bowl, stirring until well blended.

Pour the wet ingredients into the dry mixture and stir until a smooth, thick batter forms—it should coat the back of a spoon.

Heat oil or shortening in a deep skillet or Dutch oven to 350°F, using a thermometer to ensure proper temperature.

Working in batches, dip each frankfurter into the batter, rotating to coat completely, then carefully place into the hot oil.

Fry for 3 to 4 minutes, turning occasionally, until the coating is deep golden brown on all sides.

Transfer cooked corn dogs to a paper towel-lined plate to drain excess oil.

Serve hot with preferred condiments such as mustard, ketchup, or other toppings.