Pronto Pups

 

If you don't like much cornmeal taste in your corndog, then Pronto Pups are the perfect solution. They have less cornmeal in the coating then a corndog has. You can also cut down the amount of cornmeal that you use in the batter and just substitute it with more flour.  Another alternative to making Pronto Pups is to use pancake mix. 

Ingredients

1 c. flour
2/3 c. cornmeal
1/4 tsp. salt
1/2tsp. baking powder
1/2 tsp. dry mustard
2 Tbs. sugar
2 Tbs. shortening
1 egg
3/4 c. milk
1 package beef hot dogs * see notes below
Oil for deep-frying

Directions

In a bowl, combine flour, cornmeal, salt, baking powder, dry mustard and sugar.  Using two knives held together in your hand or a pastry knife, cut in the shortening until it is small particles about the size of crumbs.

Mix the egg and milk together until combined. Pour the milk and egg mixture into the dry mixture. Stir until the batter is smooth.  The batter should be thick, like pancake batter. If it is too thin, the batter will not stay on the hot dogs. If the batter is too thick, it will crack on your hot dogs when deep-fried. 

In a deep, heavy cast iron skillet, pour in oil until it is 1-inch deep. Heat the oil over medium heat until it reaches 365° to 170°.

Dry off the hot dogs. Insert a skewer through the center of the hot dog, going through lengthwise.

Dip each hot dog into the batter, making sure to evenly coat the entire surface of the hot dog. Place the hot dog into the hot oil.  You can fry several Pronto Pups at a time, just be careful to not overcrowd the skillet or allow the temperature to drop below 365°.

Deep-fry the hot dogs for 2 to 3 minutes, remembering to turn the hot dogs to brown all sides of the batter. 

Remove the hot dogs from the oil and place on paper towels or a rack to drain off the oil. 

Serve with ketchup and or mustard if desired.

Notes:

You can use any hot dogs that you like best, or the ones you can afford.