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    Pronto Pup

    Source of Recipe


    Recipe Introduction

    Pronto Pups have been winning the corn dog race for generations. The light and fluffy batter surround the perfectly cooked hot dog with a slight sweetness and a light crisp. No one can resist this amazing flavor combination!

    List of Ingredients

    1 cup all-purpose flour
    ⅔ cup yellow cornmeal
    2 tablespoons sugar
    1 teaspoons baking powder
    teaspoon dry mustard
    teaspoon salt
    2 tablespoons shortening
    1 large egg, beaten
    1 cup milk
    10 wooden craft sticks
    1 pound hot dogs
    canola oil, for frying
    ketchup, optional
    mustard, optional


    In a medium bowl, combine flour, cornmeal, sugar, baking powder, dry mustard, and salt. Mix well.

    Add the shortening and cut it into the mixture using fork until the mixture becomes a fine crumble.

    In a small bowl, mix together egg and milk. Pour this mixture into the flour mixture. Stir until smooth (batter will be thick).

    Pour enough oil into a deep heavy skillet to cover the hot dogs completely. Heat the oil to 365F.

    Insert a wooden stick in one end of each hot dog. Dip the hot dog into the batter to coat. Place the hot dogs into the hot oil 1 or 2 at a time. Cook the hot dogs in the oil for 7-10 minutes, turning occasionally. The hot dogs are done with the batter is a dark golden brown color.

    Remove the pronto pup from the oil and set on a paper towel to catch any excess oil.

    Serve immediately topped with ketchup and/or mustard.




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