Best Tiny Pronto Pup Batter Recipes

PRONTO PUPS AKA CORN DOGS

Pronto Pups aka Corn Dogs image

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!

Provided by Fair weather cook

Categories Chicken

Time 20m

Yield 24 Pronto Pups

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 214, Fat 13.8, SaturatedFat 5.4, Cholesterol 31.6, Sodium 742, Carbohydrate 15.6, Fiber 0.6, Sugar 4.4, Protein 6.7

BETTY'S PROTO PUPS (CORN DOGS)

Betty's Proto Pups (Corn Dogs) image

This recipe was published in the Memphis Commercial Appeal back in the mid 1970's. At the time, this recipe was used to make the Pronto Pups at the Mid South Fair in Memphis. My children love it when I make these. They taste just like the ones you pay $3.00 for at the fair!

Provided by Vals Home

Categories Lunch/Snacks

Time 45m

Yield 12 Pronto Pups, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup cornmeal
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon black pepper
2 teaspoons salt
4 teaspoons baking powder
1 egg, beaten
1 cup milk
2 lbs frankfurters
popsicle sticks or other appropriate wooden skewer

Steps:

Mix all dry ingredients together.
Add egg and milk.
Beat until smooth.
Place skewers into each frankfurter.
Dip franks into batter and fry in hot (about 350 F), deep oil until brown.
Serve hot with mustard.

Nutrition Facts : Calories 683.7, Fat 44.8, SaturatedFat 17.6, Cholesterol 112.3, Sodium 2746.7, Carbohydrate 45.4, Fiber 1.6, Sugar 8.5, Protein 23.9