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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%

how is this calculated?

Pronto Pups aka Corn Dogs

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

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

Directions

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

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Featured Reviews for This Recipe

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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: 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!

    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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