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Pronto Pups Recipe

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This recipe for Pronto Pups, by , is from The Spreigl Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jen Urberg


1 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoon baking powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
2 tablespoons shortening
1 egg, beaten
3/4 cup milk
10 wooden craft stick
1 pound hot dogs
cooking oil
ketchup, optional
mustard, optional

Combine the flour, cornmeal, sugar, baking powder, dry mustard, and salt in a bowl. Cut in the shortening with a pastry knife until the mixture resembles fine crumbs.

In another bowl, beat the egg and milk together until blended. Stir the egg mixture into the flour mixture until smooth. Add more milk if needed to create a thick batter.

Pour oil in a deep, heavy skillet to a depth of 1-inch. Heat it to 365 degrees F over medium heat.

Insert a wooden stick in one end of each hot dog. Dip each hot dog into the batter to coat. Place the coated hot dogs, 3 at a time, in the hot oil (or as many as will fit without crowding in the skillet). Turn the hot dogs a couple of times to "set" the batter, then cook for 2-3 minutes longer, turning once halfway through the cooking time.

Remove the pronto pups from the oil and let drain on a rack or absorbent paper while you cook the remaining batches. Serve hot with ketchup and mustard for dipping if desired.

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Number Of Servings:
Preparation Time:
Preparation Time:
30 min
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Personal Notes:

Recipe Source: Adapted from Midwest Living

Recipe Location: https://www.cdkitchen.com/jumpto/85241/
Recipe ID: 85241
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