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!
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
- ketchup, optional
- mustard, optional
Instructions
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In a medium bowl, combine flour, cornmeal, sugar, baking powder, dry mustard, and salt. Mix well.
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Add the shortening and cut it into the mixture using fork until the mixture becomes a fine crumble.
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In a small bowl, mix together egg and milk. Pour this mixture into the flour mixture. Stir until smooth (batter will be thick).
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Pour enough oil into a deep heavy skillet to cover the hot dogs completely. Heat the oil to 365°F.
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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.
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Remove the pronto pup from the oil and set on a paper towel to catch any excess oil.
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Serve immediately topped with ketchup and/or mustard.