Cheesy Jalapeno Corn Dogs
You're going to love these hot, tasty and crispy cheesy jalapeno corn dogs. They're packed with incredible flavor and you can customize them as much as you like.
Servings: 12
Equipment
- Deep Fryer or Dutch Oven
Ingredients
- 2 Cups cornmeal fine yellow
- 2 Cups all purpose flour
- ¼ Cup granulated sugar
- 1 Tablespoon baking powder
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- ½ Teaspoon salt
- 2 Cups whole milk
- 1 egg beaten
- 1 Tablespoon vegetable oil
- 1 Tablespoon honey
- 1 Cup cheddar cheese finely shredded
- ½ Cup pickled jalapenos finely chopped
- 12 hot dogs pork, chicken, beef, or vegetarian
- 2 Tablespoons cornstarch
- peanut oil for frying
Instructions
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, and salt together until combined.
- Whisk together the milk, egg, oil, and honey in a bowl until smooth.
- Pour the wet ingredients into the dry and whisk together until there are no lumps.
- Stir in the cheese and jalapenos until well combined.
- Let the batter sit for 5 minutes.
- Preheat the oil in a deep fryer or Dutch oven to 350°F, with the oil 4 inches up the side of the pan.
- Put the hot dogs and cornstarch into a gallon-sized Ziptop bag. Close the bag and shake to coat the hot dogs in the cornstarch.
- Insert a bamboo skewer into a hot dog but don’t go out the other side. Repeat with the remaining hot dogs.
- Pour the batter into a large cup, you want to make sure you can dip the entire hot dog into the batter.
- Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated. Rotating the hot dog as you pull it up out of the batter helps keep the batter stick to the hot dog.
- Let any excess drip off and immediately lower it slowly into the hot oil. I only work with two corn dogs at a time.
- Fry until golden brown on all sides, flipping around to cook evenly for about 5 minutes.
- Put the corn dogs on a paper towel-lined plate to absorb any excess oil. Immediately transfer them onto a wire rack over a sheet tray to catch any drips.
- Repeat with the remaining hot dogs and batter and serve.
Notes
Play with the flavor: As well as tweaking the jalapeno amounts and changing up the cheese, you can try seasonings mixes such as BBQ, blackening, or Creole, instead of the garlic powder and onion powder in the recipe.
Frying oil: I like using peanut oil, as it doesn't smell strong like some others. It's also got a neutral taste and is a source of Vitamin E. You can use any oil you prefer though.
Dipping sauce options: Although corn dogs are enjoyable without a dip, you might like to make or buy one. Something simple like ketchup or tomato salsa, mustard, ranch or mayonnaise would do the trick. Or you might have your own favorite.
Frying oil: I like using peanut oil, as it doesn't smell strong like some others. It's also got a neutral taste and is a source of Vitamin E. You can use any oil you prefer though.
Dipping sauce options: Although corn dogs are enjoyable without a dip, you might like to make or buy one. Something simple like ketchup or tomato salsa, mustard, ranch or mayonnaise would do the trick. Or you might have your own favorite.
Nutrition
Calories: 326kcal | Carbohydrates: 49g | Protein: 16g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 28mg | Sodium: 812mg | Potassium: 198mg | Fiber: 4g | Sugar: 10g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 4mg
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