Mini Corndogs

Cut frankfurters into thirds and insert wooden picks or skewers into each piece; arrange on a plate and set aside.

Whisk together flour, cornmeal, sugar, and salt in a medium bowl until evenly combined.

Add beaten egg and milk to the dry ingredients, stirring until a smooth batter forms with no lumps.

Cut vegetable shortening into small pieces and fold gently into the batter until just combined.

Heat oil in a deep skillet or Dutch oven to 375°F; test the temperature with a small piece of bread—it should brown in about 1 minute.

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

Fry for 2–3 minutes per batch, turning occasionally, until golden brown on all sides.

Transfer fried corndogs to a paper towel-lined plate to drain excess oil.

Serve warm with desired condiments such as mustard, ketchup, or sweet pickle relish.