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Hot Dog on a Stick Hot Dog on a Stick

By Todd Wilbur


Score: 4.62. Votes: 13
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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.

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  • 8 to 10 cups vegetable oil
  • 2 cups all-purpose 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
  • Do This
    • Restaurant/Brand
      Hot Dog on a Stick
    • Instructions

      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.

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Score: 4.62. Votes: 13
Rating of votes (13)
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Crystal Padilla
Jul 11, 2018, 23:53

Someone suggested to use half the flour and half the corn meal, DON’T! The recipe is perfect just the way it is! I’ve been craving these but not the price of them so this was perfect! I used foster farms turkey dogs and it was delicious! Very true to hot dog on a stick!

Victoria Young
Jan 11, 2015, 22:00

Yummy! But I would use half flour, half corn meal next time.

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