Recipe courtesy of Ree Drummond
Jalapeño Cheddar Corn Dogs
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- Level: Intermediate
- Total: 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 398
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 9 g
- Cholesterol
- 42 mg
- Sodium
- 489 mg
Ree likes to serve corn dogs when she’s settling down to watch a big game on TV. Here she’s used jalapeño Cheddar smoked sausages, but the recipe will work well with other flavors or regular sausages.
- Level: Intermediate
- Total: 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 398
- Total Fat
- 24 g
- Saturated Fat
- 3 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 9 g
- Cholesterol
- 42 mg
- Sodium
- 489 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer; 8 wooden skewers- In a bowl, stir together the flour, cornmeal, sugar, baking powder, seasoning salt and black pepper. Add the buttermilk and egg, then stir until smooth. Transfer to a tall glass or mason jar. Set aside.
- Heat 3 inches vegetable oil to 350 degrees F in a large heavy-bottomed pot over medium heat.
- Skewer the sausages, going two-thirds of the way through. Set aside.
- Working in batches of two, dip the first sausage into the batter, rolling it to completely coat. Carefully add to the hot oil, repeating with a second sausage.
- Fry the corn dogs until golden brown, 2 to 3 minutes. Remove to a paper towel-lined sheet tray. Repeat with the remaining sausages.
- Serve hot with mustard and ketchup.
