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Hot Dog on a Stick
Hot Dog
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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. The first Hot Dog on a Stick was born,
and Dave soon found a quaint Santa Monica, California
location near the beach to offer his new creation along
with a tall glass of ice-cold lemonade and mustard on the
side.
The chain uses only turkey dogs
for this treat, so we'll do the same. Just be sure you
find the shorter dogs, not "bun-length." This
time size does matter. For the
stick, simply snag some of the disposable wood chopsticks
from a local Chinese or Japanese food restaurant next
time you're there.
2 cups flour
3/4 cup corn meal
1/2 cup sugar
1 3/4 teaspoons salt
1 teaspoon baking soda
1 3/4 cups fat-free milk
2 egg yolks, slightly beaten
10 turkey hot dogs
8-10 cups of vegetable oil
5 pairs of chopsticks
1. Preheat oil in a deep pan
or fryer to 375 degrees.
2. Combine the flour, corn meal, sugar, salt and baking
soda in a large bowl.
3. Combine the milk and egg yolks to the dry ingredients
and mix with an electric mixer on high speed until 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 with batter.
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 immersed in the oil. You can cook a couple dogs
at a time this way. Cook for 5-6 minutes or until coating
is dark brown. Turn them once or twice as they cook.
Drain on paper towels while cooling, and repeat with
remaining hot dogs. (www.topsecretrecipes.com)
Makes 10 hot dogs.
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