1 Video | Photo: Corn Dogs Recipe
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
Directions
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.
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By WyldStalyn
Cleveland, OH
on November 25, 2011
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I made these for children and omitted the jalepenos and cayenne and it was a huge hit.
By Paul_S
Edmond, OK
on October 01, 2011
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These are just down right tasty.
By jurislaris@gmai...
on August 06, 2011
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I love this recipe. It does not come out like a corn dog you would buy at the grocery store or a carnival, (it is not a thick, corn-meal coating but I think it's crispy and delicious. If you look at the pictures, you can tell it's not going to come out like that! You could definitely tweak the recipe and make it spicier. Another poster had a good idea to make the batter thicker. The batter is drippy and doesn't always want to stick, but I just kind of rub the dog around on its stick in a cup of batter, and well, it never seems to be a big issue for me. Too much corn starch definitely contributes to that problem, and a dry dog helps. I use mostly pork franks with skin and I've used kielbasa links. I've used the batter fresh and refrigerated overnight and used the next day. Definitely has a different consistency. I've made it probably a half-dozen times over the past few years. I love it. I'm going to make it with my nephews (11 & 8 tomorrow. Love it!
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