Food Network: Corn Dogs

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Corn Dogs
Recipe courtesy Alton Brown, 2003

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
1/2 teaspoon cayenne pepper
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk

4 tablespoons cornstarch, for dredging
8 beef hot dogs

Instructions
Special equipment: 8 sets chopsticks, not separated

Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a
medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda,
and cayenne pepper. In a separate bowl, combine the jalapeno, 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 batter
aside and allow to rest for 10 minutes.

Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and

tap well to remove any excess.

Transfer enough batter to almost fill a large drinking glass. Refill the glass as
needed. Place each hot dog on chopsticks, and quickly dip in and out of the
batter. Immediately and carefully place each hot dog into the oil, and cook until
coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack,
and allow to drain for 3 to 5 minutes.