Corn Dogs (or as my mom says Pronto Pups)

Yields: 8-10 Servings

Prep: 5 Min. Cook Time: approx. 10-15 Min.

1 pkg. Hot Dogs

1 C. Flour

1/2 C. Corn Meal

1 tsp. Baking Powder

1 tsp. Sugar

1 Egg

3/4 C. Milk, approx.

1/4 tsp. Salt

Oil to Fry in

Heat Oil in Fryer to 375 deg.*  Combine together Flour, Corn Meal, Baking Powder, Sugar, Egg, Salt, and Milk.  You don't need a mixer, I just use a fork to mix it.  Dry off the Hot Dogs with a Paper Towel and insert a wooden stick in one end.


Then using a spoon apply batter to all of the Hog Dog making sure it is all covered. Then Drop the Corn Dog in the hot oil and let it cook until golden brown.  Remove from the oil and place on a plate with some paper towels.  This will help attract the extra oil from the outside of the Corn Dogs.  Repeat with the rest and serve warm.


*If you don't have a fryer just use a large Saucepan that has a big enough diameter that will fit the hot dog plus the stick in it.  That is all I did until I bought my fryer.  To make sure the oil is hot enough in the pan, drop a small amount of batter in the oil.  If the batter sticks to the bottom of the pan, it isn't hot enough.   If it rises instantly to the top and is bubbling up around it, then it is hot enough to cook the corn dogs.

Make sure that you wipe the hot dog off with a paper towel.  It needs to be dry or the batter will not stick to the hot dog.

My Note:  These corn dogs are even better than store bought ones.   I made them for my In-Laws last night and they were surprised how much better they  tasted than store bought ones.  Also, when making the batter the Milk is about 3/4 C.  Just make sure the batter isn't so that thick that it is hard to spread on the Hot Dogs, but you don't want it so thin that it just falls off the Hot Dog either.