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Nutrition Facts
Serving Size 1 Pronto Pups 65g Recipe makes 24 Pronto Pups)
Calories 214
Calories from Fat 124		(57%)
Amount Per Serving		%DV
	Total Fat 13.8g	21%
	Saturated Fat 5.4g	26%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 741mg		30%
Potassium 97mg		2%
Total Carbohydrate 15.6g		5%
	Dietary Fiber 0.6g	2%
	Sugars 4.4g
Protein 6.7g		13%
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Pronto Pups aka Corn Dogs

Recipe #37374 | 20 min | 10 min prep | add private note

⁽⁹²⁾ RATE IT NOW Print Recipe

By: Fair weather cook
Aug 15, 2002

These are also known as Corn Dogs, but our school and church term for them are Pronto Pups. My family loves these friday nights, I can never seem to make enough for the kids!

24 Pronto Pups (change servings and units)

Ingredients

1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 egg
1/3 cup sugar
milk
24 hot dogs (can use Soy, Chicken, Beef, any type of hotdog)
24 wooden skewers
oil

Directions

1
Combine cornmeal, flour, baking powder, salt, egg and sugar.
2
Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked).
3
Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog.
4
Heat 2" deep oil to 370 degrees F.
5
Dip skewered hot dogs into batter mix and coat evenly.
6
Fry until golden brown about 2 1/2 minutes.
7
Let cool and drain on a paper towel.
8
With left over batter drop like dumplings into the oil until golden brown and drain.
9
Serve with ketchup, mustard tarter sauce or a dressing of your choosing.

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Featured Reviews for This Recipe

From: Katemeri

On Nov 18, 2009

We were sitting around one night talking about food we missed from the USA and someone mentioned corn dogs and everyone agreed. I hadn't been able to find corn meal so asked a friend who was coming to bring me some. I made them first for my husband and he said they were very good and to please make them again. The next couple times I made them I quartered the hot dogs so they were bite size appetizers. This was so much easier to fry than the whole hot dogs. They were a hit! I'm almost out of corn meal so need to find someone who is coming down soon to bring more. Thanks so much for this delicious recipe!

0 people found this review helpful

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From: Chef floWer

On Nov 9, 2009

I made these last night and Little Miss (DD) and I really enjoyed them. I used soy sausages and an egg substitute. They turned out crispy and yummy. Little Miss brought one to school, because she loved it so much. Thank you to the reviewer who suggested putting the batter in a cup, it worked out so easy. Thank you 'Fair weather cook' for posting the recipe.

0 people found this review helpful

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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.

37 people found this review helpful

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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.

24 people found this review helpful

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