Pronto Pups Aka Corn Dogs Recipes
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
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
Make and share this Corn Dogs recipe from Food.com.
Provided by Mebriella
Categories Lunch/Snacks
Time 15m
Yield 8 dogs, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oil to 375 degrees in a deep fryer.
- Combine flour, salt, cornmeal, sugar, baking powder, egg, and milk in a medium bowl. Mix well.
- Place the cornmeal mixture into a tall, skinny glass/cup.
- Cut hot dogs in half and roll in flour.
- Cut the skewers in half and skewer each hot dog.
- Dip each hot dog into the cornmeal mixture and allow the excess to drip off.
- Twirl the corn dog in the hot oil for about 5-10 seconds.
- You can now let go of the corn dog and let cook for about 10 minutes, until it is a dark, golden brown on each side.
- I was able to cook 4 corn dogs at a time.
- Drain corn dogs on a paper towel and serve.
Nutrition Facts : Calories 299.1, Fat 15.6, SaturatedFat 6.1, Cholesterol 72.5, Sodium 1169.4, Carbohydrate 29.8, Fiber 1.3, Sugar 8, Protein 9.7
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