- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon Essence, plus more for dusting, recipe follows
- 1/4 teaspoon ground cumin
- Pinch cayenne
- 1 cup buttermilk, or more if needed
- 2 large eggs, beaten
- 2 tablespoons vegetable oil, plus more for frying
- 1/4 cup grated yellow onions
- 2 jalapenos, stemmed, seeded, and minced
- 3/4 cup grated Cheddar
- 12 hot dogs or sausages, skewered on thick wooden sticks
- 1/2 red cabbage, shredded, for garnish
- Spicy Green Onion Dipping Sauce, recipe follows
In a large bowl, combine the dry ingredients. Add the buttermilk, eggs, and 2 tablespoons of the oil and stir to combine. Fold in the onions, jalapenos, and cheese.
In a large pot or electric fryer, heat enough oil to come halfway up the sides to 360 degrees F.
One at a time, while holding the skewers, dip the hot dogs into the batter, turning to completely and thickly coat on all sides. Slip the coated hot dogs in batches into the hot oil and cook, turning, until golden brown on all sides, 3 to 5 minutes. Drain on paper towels and season lightly with Essence.
Arrange the corn dogs on a platter with shredded red cabbage and pass the dipping sauce on the side. Serve hot.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Spicy Green Onion Dipping Sauce:
- 1 large egg*
- 1 tablespoon Creole or other whole grain mustard
- 1 tablespoon minced garlic
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot pepper sauce
- 1/4 teaspoon salt
- 1 cup vegetable oil
- 1/4 cup chopped green onions
In a food processor or blender, combine the egg, mustard, garlic, lemon juice, hot sauce and salt and process until smooth. With the machine running and in a steady stream, add the vegetable and olive oil and process until emulsified.
Pour into a decorative bowl and fold in the green onions. Adjust the seasoning to taste. Cover and refrigerate for 1 hour before serving. (The sauce will keep, covered and refrigerated, for up to 24 hours.)
Yield: about 1 1/4 cups
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.