Jalapeno Cheddar Corn Dogs
These jalapeno cheddar corn dogs are a fun and delicious snack that combines the crunch of cornmeal with the savory taste of cheese and a spicy kick.
Equipment
- Mixing Bowl
- Deep Fryer
- Slotted Spoon
- Kitchen Thermometer
Ingredients
Dry Ingredients
- 2 cups fine yellow cornmeal
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
Wet Ingredients
- 2 cups whole milk
- 1 large egg, well beaten
- 1 tablespoon vegetable oil
- 1 tablespoon honey
Fillings
- 1 cup finely shredded cheddar cheese
- ½ cup pickled jalapenos, finely chopped
Hot Dogs
- 8 pieces hot dogs Beef, chicken, or turkey hot dogs can be used.
Instructions
- Step 1: Prepare Your Hot Dogs. Gather your hot dogs and pat them dry with a paper towel. Optionally, insert wooden skewers or popsicle sticks into them for easy handling.
- Step 2: Make the Batter. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, and salt. In another bowl, mix the milk, beaten egg, vegetable oil, and honey. Gradually combine the wet mixture into the dry ingredients while stirring until you have a thick batter. Fold in the cheddar cheese and jalapenos.
- Step 3: Heat the Oil. In a deep saucepan or fryer, heat vegetable oil to 375°F (190°C).
- Step 4: Coat the Hot Dogs. Dip each hot dog into the batter, ensuring it is completely covered. Let excess batter drip off before placing it in the hot oil.
- Step 5: Fry the Corn Dogs. Fry the corn dogs in batches for about 4-5 minutes until golden brown, turning occasionally for even cooking.
- Step 6: Drain and Serve. Remove the corn dogs with a slotted spoon and place them on paper towels to drain excess oil. Let cool slightly before serving.
Notes
Make sure your oil is at the right temperature before frying. Adjust jalapeno amount based on spice tolerance. Keep corn dogs warm in a low oven while frying.