Betty's Proto Pups (Corn Dogs)

Val's Home's Note:

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!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6-8

Yield: 12.0 Pronto ...

• 1/2 cup cornmeal
• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon black pepper
• 2 teaspoons salt
• 4 teaspoons baking powder
• 1 egg, beaten
• 1 cup milk
• 2 lbs frankfurters
• popsicle sticks or other appropriate wooden skewer

Directions:

1. Mix all dry ingredients together.
2. Add egg and milk.
3. Beat until smooth.
4. Place skewers into each frankfurter.
5. Dip franks into batter and fry in hot (about 350 F), deep oil until brown.
6. Serve hot with mustard.

Reviews

[Chef #1536911]

These corn dogs are so delicious and easy to make.I've always used 1 cup of cornmeal and 1 cup flour and I leave the pepper out.I refrigerate my batter for a few hours before using it and if it seems too thick I'll thin it with a little more milk. I like to flour the hot dogs first and then cut them in half and make mini dogs.These remind me of the corn dogs I get from the fair and they are even good the next day reheated in the oven.

[Cook+Princess]

Great recipe! Easy, quick and fun! I replaced the milk with an equal amount of water to make them dairy-free. They were perfect and mixed up in a few minutes. I didn't need to refrigerate the batter or thin or thicken it at all. I had extra batter left over and no more hot dogs so I dropped them by spoonfuls into the hot oil and fried on both sides. We called them corn puppies and enjoyed them with the corn dogs!