Pronto Pups

Ingredients

• 1 cup Flour, Plus About 1/4 To 1/3 Cup More For Dredging Hot Dogs
• ½ cups Cornmeal
• ½ cups Rice Flour
• ¼ cups Sugar
• 4 teaspoons Baking Powder
• 1 teaspoon Kosher Salt
• ½ teaspoons Black Pepper
• 1-½ cup Milk
• 2 whole Eggs
• 2 packages (1 Pound Packages) All Beef Hot Dogs
• 16 sticks I Used The Sticks You Use For Caramel Apples, Chop Sticks Also Work
• Vegetable Oil, For Frying

Preparation Instructions

In a medium bowl, combine the 1 cup of flour, cornmeal, rice flour, sugar, baking powder, salt and black pepper. Whisk to combine. In a small bowl lightly beat the eggs and add the milk. Slowly mix the milk and egg mixture into your dry ingredients. Pour the batter into a tall glass and let it rest a few minutes.

Place the additional flour on a plate. Make sure your hot dogs are good and dry. Insert the stick into one end of the hot dog and roll them in the flour. Shake to remove the excess flour, you just want a light coating. Dip the hot dog into the batter and swirl to coat. As you remove the hot dog from the batter shake slightly to remove excess batter.

Heat a good amount of vegetable oil in a deep pot or in your deep fryer. Heat the oil to 375 F. Once the oil is hot add some of the pups and fry them for about 2-3 minutes until golden brown, turning once. When done, remove them from the oil onto a paper towel-lined plate and repeat with the remaining pups.