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Pronto Pup Corn Dog

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!

Course Main Course
Cuisine American
Keyword Corn Dog, Pronto Pup, State Fair
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Servings 12
Author Amanda Rettke


  • 1 cup all-purpose flour
  • cup yellow cornmeal
  • 2 tablespoons sugar
  • 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
  • ketchup, optional
  • mustard, optional


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

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

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

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

  5. 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.

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

  7. Serve immediately topped with ketchup and/or mustard.