Hot Dog On A Stick Clone Food

HOT DOG ON A STICK® CLONE

Steps:

• Preheat oil in a deep pan or fryer to 375 degrees.
• Combine the flour, cornmeal, sugar, salt, and baking soda in a large bowl.
• Add the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.
• 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.
• 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.
• 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 to 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.

COPYCAT HOT DOG ON A STICK CORN DOGS RECIPE

Steps:

• Combine the flour and cornmeal into your large mixing bowl. Stir to combine.
• Gradually add your beaten eggs and water, until it forms a smooth batter.
• Transfer the batter to a chilled area, covered, and allow it to rest for at least an hour.
• Heat about three inches of canola oil in a deep saucepan to about 375 degrees F.
• While your oil is warming to frying temperature, begin skewering your hot dogs with skewer sticks. Insert sticks about ⅔ of the way into each hotdog.
• Get a tall glass and pour in your batter. This makes it easier to coat your hot dogs.
• Dunk each hot dog into the batter and then carefully drop each into the hot oil. Allow the batter to coat the entire hotdogs and drip any excess batter.
• Let them cook for about two to three minutes or until the outside is a deep golden brown color.
• Repeat this process for the remaining hot dogs.
• Use your tongs to get your hot dogs off the deep saucepan. Make sure to strain out the remaining oils before serving.
• Serve warm with ketchup and mustard dipping sauces.

HOT DOG ON A STICK

Steps:

• Heat oil in a deep pan or fryer to 375 degrees F.
• Combine the flour, cornmeal, sugar, salt, and baking soda in a large bowl. Add the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.
• Dry off the hot dogs with a paper towel. Push the thin end of a single chopstick about half way into the end of each hot dog.
• 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. 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 to 6 minutes or until coating is dark brown. Turn them once or twice as they cook. Drain on paper towels.

HOT DOG ON A STICK

Steps:

• Preheat fryer to 375°.
• Dry hot dogs with paper towels and put on stick, set aside.
• Combine flour, cornmeal, sugar, salt, and baking soda in a mixing bowl.
• Combine milk and egg yolk to dry ingredients, mix until smooth.
• Dip hot dog with batter and put in oil, spinning it slowly so it cooks evenly.
• Cook for 5 minutes or till brown.