Pronto Pups aka Corn Dogs

From: nmj

On Aug 5, 2008

My children enjoyed making these, and eating them, too! They are crispy on the outside and light and airy on the inside. I halved the recipe and used about 1 cup of milk.

From: Claudia Dawn

On Jul 26, 2008

Great recipe! I made them for my grandson's 9th birthday at his request. Made 5 whole ones, then cut the rest in thirds before frying so I could pack the bitesize leftovers in lunches without the cumbersome stick. This is definately a kid's favorite!

From: SuperSpike

On Feb 23, 2006

My fiancee who is a junk-food connosieur LOVED these. I don't think he'll ever buy a box of those frozen ones again- he'll bug me to make these instead. A handy trick that I learned from my favorite TV guru, Alton Brown, put the batter in a drinking glass and then you can just dunk the corndog in it to cover it completely. I also used Alton Brown's advice to use a Chop stick rather than a skewer because their square shape will keep the corndog on the stick better, and it doesn't have a pointy end to jab the roof of your mouth! Anyways, the recipe was really good, have made it twice. I won't even bother trying a different corndog recipe, this is it.

From: KitchenManiac

On Apr 5, 2003

I have never eaten a corndog in my life, and this was my first time. I thought it was really unique....sweet, crispy on the outside, and of course salty on the inside. The baking powder made the batter very fluffy after frying which was great. I need 1 1/2 cup (approx)of milk to make it the right consistency. Yummy...the spicy sausages def. tasted better than the normal ones.