Description
Golden, crispy corn dogs with a cheesy kick, spiked with jalapeños for extra flavor. This fun and spicy twist on a classic fairground favorite combines a crunchy cornmeal batter with melted cheddar cheese and a kick of heat in every bite.
Ingredients
Main Ingredients
- 8 hot dogs
- 8 wooden skewers
- 1 cup cornmeal
- 1 cup flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 cup milk
- 1 egg
- ½ cup shredded cheddar cheese
- 1 jalapeño, finely chopped
- Oil for frying (enough for deep frying, about 4 cups)
Instructions
- Prepare Hot Dogs: Insert wooden skewers firmly into each hot dog, ensuring the skewers are secure for easy dipping and frying.
- Make Batter: In a bowl, whisk together the cornmeal, flour, sugar, baking powder, milk, and egg until smooth. Stir in the shredded cheddar cheese and finely chopped jalapeño until evenly mixed and a thick batter is formed.
- Coat Hot Dogs: Dip each skewered hot dog into the batter, turning to coat evenly and fully. Let excess batter drip off to prevent clumping when frying.
- Deep Fry: Heat oil in a deep fryer or heavy pot to 350°F (175°C). Carefully place the coated hot dogs into the hot oil and fry for 2 to 3 minutes until the batter is golden brown and crispy. Remove with tongs and drain on paper towels.
Notes
- For a baked version, preheat the oven to 400°F (200°C) and bake the batter-coated hot dogs on a greased baking sheet for 15 to 18 minutes until golden and cooked through.
- Use pickled jalapeños instead of fresh jalapeños if you prefer a milder heat level.
- Ensure oil temperature is consistent to achieve an even golden crust and avoid soggy batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack / Dinner
- Method: Frying
- Cuisine: American
