Pronto Pups have been a beloved fair food for generations. This recipe features a light, fluffy batter encasing a perfectly cooked hot dog with a hint of sweetness and a satisfying crunch. If you’re a fan of State Fair delicacies, you must also try my fried pickles!
Pronto Pups vs. Corn Dogs
At the state fair, the big debate isn’t Coke versus Pepsi—it’s Pronto Pup versus corn dog. Personally, I lean towards the Pronto Pup. Why? The batter makes all the difference.
Although Pronto Pups and corn dogs are quite similar, a few tweaks in the ingredients make a significant impact. The main difference lies in the batter: Pronto Pups use more flour and less cornmeal, resulting in a lighter, crispier crust.
Regardless of your preference, we can all agree that you can’t go wrong with a deep-fried hot dog.
Heating the Oil
Ensure your skillet is deep enough to hold a few inches (centimeters) of oil. Pour in enough oil to completely cover a hot dog. Heat the oil to 365°F (185°C). I recommend using a candy thermometer to monitor the temperature, keeping it as close to 365°F (185°C) as possible.
If the oil gets too hot, the exterior will burn while the inside remains undercooked. Also, check the temperature after frying each hot dog, as the oil tends to cool slightly with each batch. Don’t discard leftover oil—learn How to Clarify Used Cooking Oil to reuse it.
Prepping and Cooking Pronto Pups
While your oil is heating, prepare the Pronto Pups. Insert a wooden stick into each hot dog. Dip the hot dog into the batter, ensuring it is fully coated. Carefully lower the Pronto Pup into the oil, turning it slightly to set the batter.
Fry for about 5 minutes, or until golden brown. Remove from the oil and place on a paper towel to absorb excess oil. Serve hot!
Best Toppings for Pronto Pups
The topping debate can be as fierce as the Pronto Pup versus corn dog argument. Mustard enthusiasts and ketchup fans often clash, but I like to stay neutral and use both.
For those feeling adventurous, here are some other topping ideas:
- Chili, cheese, and onions
- Cheese sauce
- Hot sauce and sour cream
- Ketchup and mayonnaise
Ingredients
- 1 cup (125 g) all-purpose flour
- ⅔ cup (80 g) yellow cornmeal
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon dry mustard
- ¼ teaspoon kosher salt
- 2 tablespoons shortening
- 1 large egg, beaten
- 1 cup milk
- 10 wooden craft sticks
- 1 pound hot dogs
- Canola oil, for frying
- Ketchup, optional
- Mustard, optional
Instructions
- In a medium bowl, combine flour, cornmeal, sugar, baking powder, dry mustard, and salt. Mix well.
- Add the shortening and cut it into the mixture using a fork until the mixture becomes a fine crumble.
- In a small bowl, mix together egg and milk. Pour this mixture into the flour mixture. Stir until smooth (batter will be thick).
- Pour enough oil into a deep heavy skillet to cover the hot dogs completely. Heat the oil to 365°F (185°C).
- Insert a wooden stick in one end of each hot dog. Dip the hot dog into the batter to coat. Place the hot dogs into the hot oil 1 or 2 at a time. Cook the hot dogs in the oil for 7-10 minutes, turning occasionally. The hot dogs are done when the batter is a dark golden brown color.
- Remove the Pronto Pup from the oil and set on a paper towel to catch any excess oil.
Serve immediately topped with ketchup and/or mustard.
