A shameful craving: Pronto Pups
3/4 cup + 2 TBSP flour
1/2 cup wheat flour
1t baking powder
1 egg, lightly beaten
1/2 cup, + 3T milk
oil for frying
hot dogs (I used thick ones. Bad idea. Too much dog, not enough batter.)
Soak the skewers in water for 15+ minutes.
Combine flour(s), salt, sugar and baking powder in a bowl. In a different bowl, whisk the egg and milk—egg first, then add the milk. Gradually stir the liquids into the dry ingredients and mix well. The result should be similar to thick pancake batter.
Heat the oil to 375° or hotter, if possible.
Pour the batter into a very shallow bowl or high-rimmed plate.
Skewer the dogs and coat with batter—the dogs should be completely dry to facilitate the batter sticking to them.
Fry until golden, about 2-3 minutes, but don’t just time them, keep an eye on those Pups.
I’ve loved these culinary monstrosities known as Pronto Pups and corndogs from a very young age. If you like Pups and ‘dogs, it’s well worth the effort to make from scratch.
Corndogs, hotdog on a stick
Sunday, May 14, 2017 - 11:43am