PRONTO PUPS AKA CORN DOGS
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
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
MINI CORN DOGS WITH GREEN CHILE MUSTARD
The mini corn dogs are great for kids and adults alike; a Mexican twist on the dipping sauce really kicks them up a notch!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 16
Number Of Ingredients 9
Steps:
- In small bowl, mix mustard and chiles; set aside.
- In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. In medium bowl, stir cornbread mixes, club soda and egg. Spoon mixture into tall narrow jar or glass. Insert sticks into hot dogs, leaving about 4 inches to hold. Roll hot dogs in flour; dip hot dogs into cornbread mixture, rolling to cover completely. Smooth batter with knife, if necessary.
- Fry 2 to 3 corn dogs at a time in hot oil about 2 to 3 minutes or until golden brown. Drain on paper towels. Serve corn dogs with mustard.
Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Mini Corn Dog, Sodium 610 mg, Sugar 5 g, TransFat 0 g
FAIR-FAVORITE CORN DOGS
Bring the county fair home to your kitchen with these summer-ready corn dogs. A tip for dipping: Pour the batter in a tall Mason jar and dunk your dogs to create an even coating all around. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 10 corn dogs.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients. In another bowl, whisk milk and egg; stir into dry ingredients just until moistened. Let stand for 15 minutes. Insert skewers into hot dogs; dip into batter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry corn dogs, a few at a time, until golden brown, 2-3 minutes, turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 352 calories, Fat 23g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 682mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
BETTY'S PROTO PUPS (CORN DOGS)
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
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
CORN DOGS
Provided by Food Network Kitchen
Time 30m
Yield 8 corn dogs
Number Of Ingredients 10
Steps:
- Whisk the cornmeal, flour, sugar, baking powder, mustard powder and 1 1/2 teaspoons salt in a large bowl. Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth. Pour the batter into a tall drinking glass, reserving any extra batter.
- Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish. Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping off the excess.
- Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, then lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.) Remove the corn dogs with tongs and drain on a paper towel-lined plate; season with salt.
SOMBRERO CORN DOG BITES
Serve these cute little corn dogs as a spicy side with tacos or enchiladas.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 36 mini muffin cups with cooking spray.
- In medium bowl, stir together cornbread mix, milk, melted butter and eggs until blended (batter will be thin). Stir in chile pepper powder and green chiles. Fill each muffin cup half full.
- Cut sausage into 36 (1/2-inch) slices; place 1 slice in batter in center of each muffin cup. Top evenly with cheese.
- Bake 10 minutes or until cornbread is set. Cool 5 minutes. Serve warm.
Nutrition Facts : Calories 80, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 150 mg
GLUTEN-FREE BEST EVER CORN DOGS
Feel like you are at the fair with these corn dogs made from Bisquick® Gluten Free mix.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F.
- In medium bowl, mix cornmeal, Bisquick mix and sugar. Beat in egg and milk with whisk. Batter will be consistency of thick pancake batter. If needed, add extra Bisquick mix to thicken. Place hot dogs onto sticks, or cut into bite-size pieces. I cut my hot dogs in half to make kid-sized corn dogs. Roll hot dogs in batter until covered.
- Fry in hot oil 3 to 5 minutes or until golden brown. You may need to flip them once. Drain on paper towel-lined plate. This recipe makes enough batter for 1 package hot dogs.
Nutrition Facts : Calories 260, Carbohydrate 15 g, Cholesterol 45 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 4 g, TransFat 0 g
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