Corn Dogs
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Yellow Cornmeal1 cup
All-Purpose Flour2 tsps
Kosher Salt1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Cayenne Pepper1 cup
Onion (finely grated)1.5 cups
Buttermilk4 tbsps
Cornstarch (for dredging)Directions:
1
Watch how to make this recipe
2
Special equipment: 8 sets chopsticks, not separated Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F
3
In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper
4
In a separate bowl, combine the jalapeno, corn, onion, and buttermilk
5
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
6
Set batter aside and allow to rest for 10 minutes
7
Scatter the cornstarch into a dry pie pan
8
Roll each hot dog in the cornstarch and tap well to remove any excess
9
Transfer enough batter to almost fill a large drinking glass
10
Refill the glass as needed
11
Place each hot dog on chopsticks, and quickly dip in and out of the batter
12
Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes
13
With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes