Go Back
+ servings
Pronto Pup Corn Dog
Print Recipe
4.75 from 4 votes

Pronto Pup

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!
Prep Time5 mins
Cook Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: Corn Dog, Pronto Pup, State Fair
Servings: 12
Calories: 320kcal
Author: Amanda Rettke


  • 1 cup (125 g) all-purpose flour
  • cup (81 g) yellow cornmeal
  • 2 tablespoons granulated sugar
  • teaspoons baking powder
  • ½ teaspoon dry mustard
  • ¼ teaspoon kosher 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 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.


Calories: 320kcal