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Hot Dog on a Stick Hot Dog on a Stick

By Todd Wilbur


Score: 4.58. Votes: 12
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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
  • ...

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Score: 4.58. Votes: 12
Rating of votes (12)
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Victoria Young
Jan 11, 2015, 23:00

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

Kathy Mulry
Sep 19, 2013, 22:00

This is the best recipe I have found for these.