Source of Recipe
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
1½ teaspoons baking powder
½ teaspoon dry mustard
¼ teaspoon salt
2 tablespoons shortening
1 large egg, beaten
1 cup milk
10 wooden craft sticks
1 pound hot dogs
canola oil, for frying
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 365°F.
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.