Hotdog on a Stick

October 5, 2020
Hotdog on a stick

This children’s party favorite was made popular when my kids, who are now in their forties, were kids. You could find the stalls in most malls and near schools. It all began with just plain ‘hotdog on a stick’ and then became more sophisticated by becoming ‘waffle dogs’. I just finished watching the series ‘Midnight Diner’ about a Japanese small diner who opened it’s door from midnight to seven in the morning.  I got obsessed with the Japanese hotdog that was presented and OMG! When I tried it out, my mix, with the Japanese hotdog, it was oh so good! Give it a try Sam and you just might like Japanese Hotdog on a Stick!

Hotdog on a Stick

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By Marianne de Leon
Prep Time: 30 min Cooking Time: 15 min Total Time: 45 min

Deep-fried hotdog coated in batter on a stick


  • ¾ cup fresh milk
  • 2 tablespoons melted butter
  • 1 whole egg
  • 1 cup (140 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons (50 grams) sugar
  • uncooked hotdogs at room temperature



In a small mixing bowl, beat milk, butter and egg.


In another bowl, blend flour, baking powder, salt, and sugar.


Pour flour mixture into milk mixture and beat for 2 minutes.


Place mixture into a tallish jar or glass.


Pat hotdogs dry with paper towels; dust with flour.


Thread on individual skewers or barbecue sticks.


In a tall saucepan or half-gallon tin of cooking oil or (my favorite) an empty, tall, clean can of pineapple juice, set over medium heat, with oil almost ¾’s full, heat oil for deep frying 350ºF (176ºC)


Dip hotdog into batter, then deep-fry in hot oil until golden brown.


Drain on colander.


In this method, you can only fry one at a time; but then you only have a pair of hands and a very small can/pan!


If desired, serve with any combination of the following: mustard, catsup, or banana sauce.

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