Corn Dogs

Photo by Dylan D.

PREP TIME

--

minutes

TOTAL TIME

4

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

4

minutes

SERVINGS

8

servings

Ingredients

  • 1

    Gallon Peanut Oil

  • 1

    Cup Yellow Cornmeal

  • 1

    Cup All-Purpose Flour

  • 2

    Teaspoons kosher salt

  • 1

    teaspoon Baking powder

  • 1/4

    teaspoon baking soda

  • 1/4

    Teaspoon cayenne pepper

  • 1

    Large jalepeno Pepper, seeded and finely minced

  • 1

    8.5 ounce can cream style corn

  • 1/3

    cup grated onion

  • 1 1/2

    cup buttermilk

  • 4

    tablespoons cornstarch

  • 8

    Beef hotdogs

  • long popsicle sticks

Directions

1. Pour oil into a deep fryer or large heavy pot and heat to 375 2. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a seperate bowl, combine the jalepeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once and stir only enough times to bring the batter together; there should be lumps. Set the batter aside and allow to rest for 10 minutes. 3. Scatter the cornstarch in a dry pie pan. Roll each hotdog in the cornstarch and tap well to remove excess. 4. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Skewer each hot dog on a popsicle and quickly dip in and out of the batter in the drinking glass. Immediately and carefully place each hot dog into the oil and cook until coating is golden brown, about 4-5 minutes. With tongs, remove to cooling rack and allow to drain 3-5 minutes.

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