Description
Cheesy Jalapeño Corn Dogs are a fun, spicy twist on the classic fair favorite, made with hot dogs coated in a jalapeño-studded cheesy cornmeal batter and deep-fried to golden perfection.
Ingredients
Units
Scale
- 8 hot dogs
- 8 wooden skewers
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/2 cup shredded cheddar cheese
- 2 jalapeños, finely diced
- 2 tablespoons all-purpose flour (for dusting hot dogs)
- Vegetable oil, for deep frying
Instructions
- Insert skewers into hot dogs, leaving enough of the stick exposed for a handle. Pat dry with paper towels.
- Lightly dust each hot dog with flour to help the batter stick. Set aside.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk and egg. Pour into the dry ingredients and stir until just combined.
- Fold in shredded cheddar cheese and diced jalapeños. Batter should be thick enough to coat the hot dogs.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Pour batter into a tall glass. Dip each floured hot dog into the batter, coating evenly.
- Carefully place battered hot dogs into the hot oil. Fry in batches until golden brown, about 3-4 minutes each.
- Remove and drain on paper towels. Serve hot with mustard, ketchup, or spicy mayo.
Notes
- Adjust the number of jalapeños for your preferred spice level.
- Make sure the oil is hot enough to prevent the batter from soaking up too much oil.
- These are best served fresh but can be reheated in the oven for crispiness.
Nutrition
- Serving Size: 1 corn dog
- Calories: 360
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 55mg