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Does anyone know of this type of deep-fried hot dog?

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No, not a ripper.

I am talking about an actual hot dog, with a bun, and whatever toppings you want (e.g. relish, mustard, onions, etc.), and then the whole thing is dipped in batter, and then deep-fried.

Does this ring a bell with anyone?

Over lunch today, I wagered quite a bit of the "ipsedixit family treasure" that such a thing does exist, or at least did at one time, and may still do today.

Help?

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  1. Sounds like something from the Texas State Fair fried food competition.

    1 Reply
    1. re: calliope_nh

      No, it was definitely not state fair food (at least not at the LA or even OC fair grounds).

      I want to say we saw it in either in downtown LA or in/around the South Central LA.

    2. For a small cut of the "ipsedixit family treasure", I will personally cook it for you.

      2 Replies
      1. re: raytamsgv

        Deal!

        1. re: ipsedixit

          I'll work on the recipe. So, it needs to be cooked with relish, diced onions, and mustard?

      2. I found something close, this is a Korean deep fried and french fry covered hot dog .

         
        2 Replies
        1. re: wienermobile

          My wife saw these in a Korean drama. Here's a piece about them:

          http://www.lastappetite.com/french-fr...

          Is there any place in LA that has a good version of these?

          1. re: wienermobile

            Where? Do tell ...

            A good chunk of paycheck may depend on it.

          2. Vicious Dogs in North Hollywood

            If you search through the comments, it does mention that this place has deep fried hot dogs. I didn't see it on their menu, though. It's worth a try. Give them a call.

            http://www.yelp.com/biz/vicious-dogs-...

            -----
            Vicious Dogs
            5231 Lankershim Blvd, North Hollywood, CA 91601

            1 Reply
            1. re: Nerdsan

              Those are just rippers, or deep-fried hot dogs.

              I'm looking for one where the bun, dog, and all the condiments are battered, then deep-fried.

            2. Ips, no fair, you are making me hungry!

              5 Replies
              1. re: happybaker

                If I find this holy grail, I'll buy you one.

                1. re: ipsedixit

                  I think you must needs check out Chipshop, and do it fast. If it's not on the menu, they'll figure it out for you. You can put my check into the mail. : )

                  1. re: mamachef

                    About 3000 miles too far east. But that deep-fried banana chocolate sauce on the menu sounds awesome. I'll take 2 of those. Wonder if TSA will let me board with a box of those things.

                    1. re: ipsedixit

                      Fine, ipse. So no money for me, then. But if I find out you used your ff miles to go investigate, man, you owe me bigtime.

                      1. re: mamachef

                        If I go, I'll promise to bring you back some deep-fried banana choco sauce ...

              2. It is my humble opinion that anything, anything at all that human beings are physically capable of, either by themselves or with the assistance of others and/or machinery has not only been done, but is almost certainly being done by someone, somewhere right now. That would, I suggest, include your hot dog. The trick of course is finding out who is doing it and where.

                10 Replies
                1. re: estone888

                  So nothing new can ever be invented then?

                  1. re: Servorg

                    That sounds delicious let us know if you find such a thing

                    1. re: Servorg

                      I suppose I should have added, or already thought of. Perhaps ipsedixit has now invented it. If he hasn't made one already himself - would it be eligible for a patent, one wonders? - perhaps some other Chowhounder has already got to work on it, or is eating one right now.

                      I did have a not very good sausage today. I went to the Rancho Cucamonga Quakes game and made the mistake of having their new "Louisiana Cajun Sausage." Other than cayenne, it had very little flavor, no snap to the casing, and the Wonder Breadish bun fell apart with one bite. Still, it was a lot cheaper, as was the beer, than anything at Dodger Stadium.

                      On a better note, I also went to the Rancho Cucamonga Branch of Total Wine & More, a new booze emporium that, at least in my experience today, puts to shame BevMo or Topline or K&L or any other booze emporium I have ever been to - both in selection and price. They don't make it easy to get into the place's parking lot, but the address is: Foothill Crossing
                      8201 Day Creek Blvd., Rancho Cucamonga, It's just a bit west of the 15 Fwy. According to the LA Times ad I saw for it today, there are now several scattered around the greater L.A. area.

                      1. re: estone888

                        I noted the LA Times advertizing and posted a couple of weeks ago about the new Total Wine in Thousand Oaks on another thread and added them to the place link data base (see below).

                        -----
                        Total Wine
                        394 N Moorpark Rd, Thousand Oaks, CA 91360

                        1. re: estone888

                          Side question - is there anything good to eat at the Rancho Cucamonga Quakes games? I'm going quite soon...

                          1. re: EricDC

                            Nothing special unfortunately. They standard all beef hot dog isn't bad and they do now offer saurkraut, onions, jalapenos to dress it with. They have a new pulled pork and a tri tip sandwich, but i haven't tried them. The Mexican food - right field pavillion - looked like it might actually be okay. So, I'm not much help I fear. I'll be going again before too long and am determined to try more.

                            1. re: estone888

                              If anyplace in LA is a likely candidate to do what the "Ipster" is looking for it seems like this place would be the ones to do it: http://chowhound.chow.com/topics/785145

                        2. re: Servorg

                          Perhaps this is meant to be taken with a grain of fleur du sel.

                          1. re: Akitist

                            Then the grain needs a little embellishment ala (g) or lol or even ;-D> perhaps?

                        3. re: estone888

                          I'm working on it. I have an idea but need to find the time to do it. If it works out, I'll make a public announcement. :-)

                        4. I didn't have time to go through what I found on google but I put in "hot dog on a bun battered and deep fried" and pulled up a bunch of responses, the first one being what you describe but I think it is a reecipe and not a restaurant.

                          1. A few restaurants have considered adding batter-dipped then deep fried hot-dogs-in-a-bun to the menu, but the the employees testing the samples all died of instant fat poisoning.

                            1. I can (happily?) report to everyone following this thread that Fab's -- home of the "ripper" -- will not do such a "deep-fried hot dog".

                              The quest continues ..............

                              1. Sounds kind of like the whole "hot dog on a stick" chain except that they don't have a bun. Then again, if your'e dipping the hot dog in batter, what do you need a bun for?

                                7 Replies
                                1. re: asimen

                                  "Then again, if you're dipping the hot dog in batter, what do you need a bun for?"

                                  To hold the relish, mustard, onions, etc. (which is the twist to what is being looked for in this thread...)

                                  1. re: Servorg

                                    Ok, but
                                    1. HDOS does offer a hot dog on a bun (see http://www.hotdogonastick.com/menu.aspx); has anyone asked them if they would dip this in their batter? And

                                    2. Even if not, you can put ketchup and/or mustard on the battered stick (see picture at site above), so the only thing that would take some creativity would be how to get onions or whatever else to 'stick.'

                                    Even in a bun (not exactly hermetically sealed), how would you prevent the condiments from coming out (and contaminating the batter, for that matter) when you dip it?

                                    1. re: asimen

                                      "2. Even if not, you can put ketchup and/or mustard on the battered stick (see picture at site above), so the only thing that would take some creativity would be how to get onions or whatever else to 'stick.'

                                      Even in a bun (not exactly hermetically sealed), how would you prevent the condiments from coming out (and contaminating the batter, for that matter) when you dip it?"

                                      Lets take number 2 to start. How, exactly, do you envision that working? I can't come up with an idea that would even remotely stick enough of any type of toppings on a round dog to get that done. If you do please feel free to tell me how you see it.

                                      As to number 3 I don't think that is an issue at all. If you get some of the toppings in the batter how are you going to a) know or b) see it as "contaminating" the batter? After all, your hot dog with condiments is going to be completely slathered in batter before the deep frying. I see this method as probably demanding you put the condiments under the dog and perhaps even put a couple of well placed tooth picks longitudinally to keep things "together" before the battering and then the deep fry immersion.

                                      Number 1 is the easy part. Just ask them if they'll do it - or not.

                                      1. re: Servorg

                                        Coming to this late in the game, but: if a room temperature hotdog nestled in a room temperature bun was slathered with room temperature condiments, and then the entire thing frozen -- wouldn't the frozen condiments adhere to the frozen hotdog which also adheres to the frozen bun? At that point, this fully dressed and frozen dog could be dipped into chilled batter and deep fried. .. Do I win anything??

                                      2. re: asimen

                                        "Even in a bun (not exactly hermetically sealed), how would you prevent the condiments from coming out (and contaminating the batter, for that matter) when you dip it?"

                                        I've been thinking about a possible solution for that problem: put the condiments on the bun first. Let the bun absorb as much of the liquids as possible. Then place the hot dog on top of it to keep the condiments from escaping when you dip it in the batter and also when you fry it.

                                        If you're really concerned about batter contamination, scoop some of the batter into a smaller bowl, and dip the hot dog into that bowl. Rinse in between uses if required.

                                        Again, this is all theoretical. I'm trying to find the time to actually try this.

                                        1. re: raytamsgv

                                          The condiments were put on the bun first, then the dog placed on top of it, then dipped in batter, and deep-fried.

                                          1. re: raytamsgv

                                            "Even in a bun (not exactly hermetically sealed), how would you prevent the condiments from coming out (and contaminating the batter, for that matter) when you dip it?"
                                            ~~~~~~~~~~~
                                            it's a matter of technique and the viscosity of the batter. tuck the condiments underneath the dog, and use a batter that's thick enough to hold its shape until it starts firming up in the fryer.

                                            it's been done with burgers so i'm sure it can be done with dogs.

                                    2. Just a thought, but perhaps one of the area British or Scottish oriented pubs would give your recipe a try. Or maybe someplace adventurous like Gorbals ....

                                      -----
                                      The Gorbals
                                      501 S Spring St, Los Angeles, CA 90013

                                      1. The former Duke's Coffee Shop?

                                        From this site (with photo)

                                        http://avanttrash.com/tag/dukes-coffe...

                                        The Real Sunset Dog:

                                        1/4lb. Hot Dog wrapped in Bacon, Dipped in Batter and fried (w/Bun).

                                        Optional Condiment Suggestions: Cholula Hot Sauce, Ketchup, Mustard

                                        Estimated Calories: 700-1,000+

                                        It is kind of difficult to determine from the photo if it was just a dipped dog put in the bun or the bun was bttered too

                                        http://twitpic.com/y1241

                                        The place is now Duke's West Hollywood and seems to have gone healthy. However this from there website seems to indicate a crowd who might appreaciate a batter dipped dog
                                        http://www.dukeswesthollywood.com/ind...

                                        "Dukes is known as a "musical mecca" having fed countless celebrity regulars like Jim Morrison, Tom Waits, Janis Joplin, The Runaways, John Belushi, Rickie Lee Jones, etc"

                                        1 Reply
                                        1. re: rworange

                                          That's just a precursor to the Sonoran Hot Dog.

                                        2. It's alive, Dr. Frankenstein!

                                           
                                           
                                          8 Replies
                                          1. re: raytamsgv

                                            Amazing. Just amazing.

                                            Now, I must ask ... how did it taste?

                                            1. re: ipsedixit

                                              Hopefully, nothing like it looked...

                                              1. re: Servorg

                                                Beauty is in the eye of eater ...

                                                1. re: ipsedixit

                                                  And ugliness was in that photo of the batter covered hotdog bun...

                                              2. re: ipsedixit

                                                The first batch was a bit on the plain side. It tasted like a regular hot dog except it had a crunch. The second batches were better because I stirred in some maple syrup and mushroom extract to the batter to give the flavor some extra depth. My wife and youngest son loved it. My other two sons were indifferent.

                                                I think it would have looked better if the batter was thicker. If I get around to it, I might add some curry powder to the batter. My wife suggested adding bacon, but even thinking about the idea hardens my arteries.

                                                1. re: raytamsgv

                                                  I see "hot dog cart" in your future ...

                                              3. re: raytamsgv

                                                i am impressed!

                                                but seriously... how did it taste?

                                                1. re: raytamsgv

                                                  Looks like it needs more batter or thicker, as you say. I may have to try making this when you perfect and post the recipe!