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Hot Dog on a Stick Hot Dog on a Stick Copycat Recipe
Hot Dog on a Stick Hot Dog on a Stick
By Todd Wilbur

Recipe Type: Entree
Calories: 400
Cook Time: 30 minutes
Recipe Rating: 4.6 (12 reviews)
One hot summer day in 1946 Dave Barham was inspired to dip a hot dog into his mother's cornbread batter, then deep fry it to a golden brown. Dave soon found a quaint Santa Monica, California location near the beach to sell his new creation with mustard on the side and a tall glass of ice-cold lemonade. Be sure you find the shorter turkey hot dogs. In this case size does matter. Snag some of the disposable wood chopsticks from a local Chinese or Japanese restaurant next time you're there and start dipping.

Source: Even More Top Secret Recipes by Todd Wilbur.

Update 5/3/17: If your hot dogs are browning too fast, turn the temperature of the oil down to 350 degrees. And rather than using chopsticks, thick round skewer sticks (corn dog skewers) found in houseware stores and online will work much better.

8 to 10 cups vegetable oil
2 cups flour
3/4 cup cornmeal
1/2 cup granulated sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk
2 egg yolks, slightly beaten
8 to 10 turkey hot dogs
5 pairs chopsticks

1. Preheat oil in a deep pan or fryer to 375 degrees F.

2. Combine the flour, cornmeal, sugar, salt, and baking soda in a large bowl.

3. Add the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until the batter is smooth.

4. Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick about halfway into the end of each hot dog.

5. When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered.

6. Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully submerged in the oil. You can cook a couple dogs at a time this way. Cook for 5 to 6 minutes or until the coating has browned. Turn them once or twice as they cook. Drain on paper towels while cooling, and repeat with the remaining hot dogs.

Makes 8 to 10 battered hot dogs.

Victoria Young  
Submitted on: 01/12/15
Yummy! But I would use half flour, half corn meal next time.
Kathy Mulry  
Submitted on: 09/20/13
This is the best recipe I have found for these.
Submitted on: 08/30/13
Love this recipe. I minced 1 small Jalapino pepper and added it to the batter. Also took an injector and filled hotdog with melted cheese before coating with batter.
Submitted on: 08/30/13
Made these many times. They always turn out great. Would never buy the frozen ones ever again! Love these! Thanks!
Go for the Dog with meat
Submitted on: 08/30/13
Recipe is on spot.However, if you want to kick it up a notch for real flavor use a full-flavored dog like Hebrew National. All meat, all flavor !
What's up with the turkey dog?
Jane Wilcox  
Submitted on: 05/04/11
I remember Dog on a Stick first using Oscar Meyer dogs, back in 1976. We no longer have one here, so maybe they changed. They used either the original or the all beer.
Submitted on: 03/11/09
Roll the dog in flour to help the batter stick. Fill a tall glass with the batter to dip the dog.
Submitted on: 08/03/08
Not too bad a recipe! I come from the city of the "Greatest Outdoor Show On Earth"...The Calgary Stampede and we know Corn Dog's...this batter was good but lacked the "crunch" I'm used to. I hope Todd can "manipulate" this one to be more crunchy versus soft. But it's a close second! BUY THIS RECIPE!
Submitted on: 07/21/08
I have tried for a long time to duplicate the hotdog on a stick recipe and this is it. It's the best!
Submitted on: 04/16/08
I've always loved corn dogs, but here in my country we dont have them. I loved the recipe, so good and easy to do!
Submitted on: 04/23/07
It's good, just be sure the temp. is 375...or most of the batter will fall off during frying...let the batter resttoo for a while..the taste is very good, did it twice!
Submitted on: 07/18/05
This is a really good recipe only it would work so much better if I had a deeper pan to cook them in.