1 cup cornmeal
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons salt
1 egg
1/3 cup sugar
24 hot dogs (can use Soy, Chicken, Beef, any type of hotdog)
24 wooden skewers


1  Combine cornmeal, flour, baking powder, salt, egg and sugar.
2  Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked).
3  Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog.
4  Heat 2″ deep oil to 370 degrees F.
5  Dip skewered hot dogs into batter mix and coat evenly.
6  Fry until golden brown about 2 1/2 minutes.
7  Let cool and drain on a paper towel.
8  With left over batter drop like dumplings into the oil until golden brown and drain.
9  Serve with ketchup, mustard tarter sauce or a dressing of your choosing.

source:    http://deep-fried.food.com/recipe/pronto-pups-aka-corn-dogs-37374