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Hot Dog on a Stick� Hot Dog�One hot summer day in 1946 Dave Barham was inspired todip a hot dog into his mother's cornbread batter, thendeep fry it to a golden brown. You could say that's whenthe first Hot Dog on a Stick was born, and Dave soon founda quaint Santa Monica, California, location near the beach to offer his new creation with mustard on the sidde along with a tall glass of ice-cold lemonade.The chain uses only turkey dogs for this treat, so we'lldo the same. Just be sure you find the shorter dogs, not"bun-length." In this case size does matter. For the stick,simply snag some of the disposable wood chopsticks from alocal Chinese or Japanese food restaurant next time you'rethere and start dipping.2 cups flour3/4 cup cornmeal1/2 cup sugar1 3/4 teaspoons salt1 teaspoon baking soda1 3/4 cups fat-free milk2 egg yolks, slightly beaten8 to 10 turkey hot dogs8 to 10 cups vegetable oil5 pairs of chopsticks1. Preheat oil in a deep pan or fryer to 375 degrees.2. Combine the flour, cornmeal, sugar, salt, and baking sodain a large bowl.3. Add the milk and egg yolks to the dry ingredients and mixwith an electric mixer on high speed until batter is smooth.4. Dry off the hot dogs with a paper towel. Jab the thin endof 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 cancompletely coat each hot dog. Roll the hot dog in the batteruntil it is entirely covered.6. Hold the hot dog up by the stick and let some of the batterdrip off. Quickly submerge the hot dog in the oil and spin itslowly so that the coating cooks evenly. After about 20 secondsyou can use a lid to the deep fryer or pan to put weight on thestick, keeping the hot dog fully immersed in the oil. You cancook a couple dogs at a time this way. Cook for 5 to6 minutes oruntil coating is dark brown. Turn them once or twice as they cook.Drain on paper towels while cooling, and repeat with remaining hotdogs.Makes 8 to 10 hot dogs.
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