Pronto Pups aka Corn Dogs

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.

From: Rhodie44

On Nov 1, 2009

I was planning to buy frozen corn dogs for my kids, but decided against because of a limited budget. I did notice that the frozen kind are made with chicken or turkey weiners. I bought regular mixed meat hot dogs and decided to use this recipe, and on my first try they turned out wonderful! I did follow Alton Brown's tricks (like another reviewer suggested) and first coated the dogs with cornstarch and then dipped them into a tall glass of batter. I used free chopsticks that we collect on the rare occasion we order Chinese take-out. My daughters aged 7 thru 17 loved them! I always add honey to anything made with cornmeal and it was a nice touch. I also used bulk cornmeal which I think needs the added sweetness, and processed it to a finer grain. There were no dogs leftover to freeze (made 8 dogs, had enough batter left for about 2 more; I'm going to follow another reviewer's advice for the leftover batter corn cakes.) Next time I'll double the batch. Thanks for a wonderful recipe that helps stretch our budget!

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.