In Minnesota, Pronto Pups and corn dogs have been pitted against each other for at least fifty years— and their supporters are resolute in the distinction between the two. Pups are made with pancake batter and corn dogs use cornbread batter.
I haven’t personally met a corn dog I didn’t like, nonetheless I prefer a “pronto pup.” The light and fluffy batter surround the perfectly cooked hot dog with a slight sweetness and a subtle crisp. No one can resist this amazing flavor combination!
If you can’t make it to the fair this year, don’t worry. You can achieve all the savory satisfaction at home! I’m using my current favorite pancake mix from Hayden Mills for my batter. This pancake mix features stone milled White Sonora, a sweet buttery grain that is the oldest wheat variety in North America. Don’t be intimidated by deep frying. It’s always worth it, am I right?!
Ingredients:
Hayden Mills White Sonora pancake mix (one box)
1.5 cups of melted butter
1 pk. France44 house-made hot dogs
Wooden grilling/kebab skewers
Canola Oil for frying
Large heavy bottomed pan
Candy Thermometer
Condiments of your choice! (Mustard is non-negotiable here, folks)
Directions:
1. Make the WHOLE box of pancake mix in a large bowl or in your blender, according to the package instructions (you only have to add water!)
2. Skewer each hot dog with your wooden sticks and place them neatly on a cutting board.
3. Now, turning to your pan. I think a dutch oven works great, but you can use a deep skillet. You will want to make sure that it is deep enough to add a few inches of oil. Pour enough oil into the pan so that it will adequately cover an entire hot dog. Heat that oil up to 365°F. I will put a candy thermometer right into the oil and leave it there so I can monitor the oil temperature. You really want to regulate it and keep it as close to 365°F as possible. If the oil gets too hot, your dogs will burn on the outside but not be cooked through on the inside. And, be sure to check the temperature of the oil after each hot dog or two has been fried; the oil tends to cool down a bit after each batch.
4. Dip each dog fully into the batter, multiple times or until you have a very thick coating. Once your oil is hot, carefully lay each dog away from you, into the hot oil. Fry one at a time, until golden, turning if needed.
Carefully use a tongs to remove each dog, and place on a sheet tray lined with paper towels to absorb any extra oil.
Slather those puppies in whatever suits your fancy! Mustard! Ketchup! MAYO!
Or all three. Live your best life!