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!"
photo by Pismo photo by Pismo
photo by Pismo
photo by FrenchBunny photo by FrenchBunny
photo by truebrit photo by truebrit
photo by Chef floWer photo by Chef floWer
Ready In:
24 Pronto Pups




  • 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.

Questions & Replies

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  1. raycheve
    How much milk do u use?
  2. Missus_Jay
    Silly question... do we need to boil the hot dogs before battering and frying them?


  1. FrenchBunny
    These were so yummy !!! I had used Hebrew National weiners and they were delicious. So easy to whip together. This was the first time making corn dogs too. I had put the batter in a tall glass and then dipped the weiners in the batter that way. I will be making these over and over again. The batter fluffed right out so nicely when in the fryer. They freeze so well too with reheating in the micro they taste just like they came out of the fryer. Thanks for sharing your recipe Fair weather cook we really enjoyed them.
  2. Rick Young
    We have a mess of grandkids and this is a perfect recipe for even the picky eaters. Easy to make and fun. A great recipe if you're looking for that 'carnival' atmosphere. A solid addition to my cookbook. Thanks, ShannonBecker
  3. KitchenManiac
    I have never eaten a corndog in my life, and this was my first time. I thought it was really unique....sweet, crispy on the outside, and of course salty on the inside. The baking powder made the batter very fluffy after frying which was great. I need 1 1/2 cup (approx)of milk to make it the right consistency. Yummy...the spicy sausages def. tasted better than the normal ones.
  4. LeAnnRay
    Wow! I have been looking for a good corndog batter for a while. This one is really good. I used about 1 1/3 cup of milk. It needs to be a little thicker than pancake batter to stick properly. This is also great batter for cheese on a stick. Just cut cheese to 1/2"x3", and proceed with corndog directions. I like it with pepperjack cheese. My kids like it with velveeta. You can use any kind you like. Yummy! Thanks for the recipe.
  5. Shawn M.
    Pronto pups and corn dogs are not the same thing.


  1. Zoe R.
    Do you have to add eggs to the recipe for corndogs



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