Pronto Pups Aka Corn Dogs Recipes

Steps:

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
• Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
• Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

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.

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.

Steps:

• Combine cornmeal, flour, baking powder, salt and egg; mix well.
• Stir in milk to make a thick batter; place in a tall narrow glass. Let stand 4 minutes to thicken.
• Meanwhile, heat oil to 375 degrees F.
• Pat hot dogs dry. Dust with flour if desired. Insert sticks in hot dogs; dip into batter. Let excess drip off.
• Fry until golden brown, about 5-6 minutes. (I've found it works best to fry them one at a time. Unless you have a fryer that is big enough to handle more without them touching.).
• Drain on paper towel.

Steps:

• Combine flour, cornmeal, sugar, baking powder, salt and dry mustard in a bowl.
• Cut in shortening until mixture resembles fine crumbs.
• Mix egg and milk.
• Add to dry ingredients.
• Mix well.
• Dry frankfurters well with paper towels (this allows the coating to stick better).
• Insert skewers into the end of the frankfurters.
• Pour oil into a skillet to a depth of 1 inch.
• Heat oil to 375 degrees.
• Coat franks with batter.
• (if batter is too thick, thin with a little milk).
• Arrange coated franks 3 at a time in hot oil.
• Turn franks with tongs after 10 seconds to prevent the batter from sliding off.
• Cook for 3 minutes, turning again 1/2 way through cooking time.
• Serve hot with catsup and mustard.

Steps:

• Put hot dogs in warm water to keep warm until ready to use. I use all beef hot dogs.
• Mix dry ingredients and cut in butter.
• Mix egg and milk together.
• Stir into dry ingredients until well mixed.
• Dry hot dogs, roll in a dusting of flour.
• Dip hot dogs into mixture - it's easiest if you put the mixture into a tall glass.
• Deep fry in hot oil (375%) until browned.
• Leftovers may be frozen - reheat in 400 degree oven for 10 minutes.

Steps:

• Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F.
• In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
• In a separate bowl, combine the jalapeno, corn, onion, and buttermilk.
• Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps.
• Set batter aside and allow to rest for 10 minutes.
• Scatter the cornstarch into a dry pie pan.
• Roll each hot dog in the cornstarch and tap well to remove any excess.
• Transfer enough batter to almost fill a large drinking glass.
• Refill the glass as needed.
• Place each hot dog on chopsticks, and quickly dip in and out of the batter.
• Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes.
• With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.