Name: Jalapeño-Cheddar Corn Dogs
Prep time: 35 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 1 c. self-rising flour; 1 c. yellow cornmeal; 3 tbsp. sugar; 3/4 tsp. baking powder; 3/4 tsp. garlic powder; 1/2 tsp. onion powder; 1/2 tsp. kosher salt; 1/4 tsp. smoked paprika; 1 1/2 c. buttermilk, at room temperature; 1 large egg, at room temperature; 2 tbsp. salted butter, melted; 1/2 tsp. hot sauce; 2 jalapeño peppers, seeds removed, minced; 4 oz. sharp cheddar cheese, grated on the small holes of a box grater; Vegetable oil, for deep frying; 8 beef hot dogs; 1 tbsp. cornstarch; Ranch dressing and/or yellow mustard, for serving

Step 1Whisk together the flour, cornmeal, sugar, baking powder, garlic powder, onion powder, salt, and paprika in a medium bowl.

Step 2Add the buttermilk, egg, melted butter, and hot sauce and whisk until combined. Fold in the jalapeños and cheese. Let the batter rest for 10 minutes while you heat the oil.

Step 3Fill a large Dutch oven with 3 inches of vegetable oil and heat over medium heat until it reaches 350°F on a deep-fry thermometer.

Step 4Insert a 6-inch wooden skewer into each hot dog, about two-thirds of the way through. Pat the hot dogs dry and lightly dust with the cornstarch, rolling to coat.

Step 5Transfer roughly half of the batter to a tall glass or jar. Working in batches of 2 hot dogs, dip each hot dog into the glass of batter, turning slowly to coat completely, then remove and carefully lower into the hot oil. Fry, turning as needed with tongs, until golden brown, 2 to 3 minutes. Remove to a paper towel–lined baking sheet and repeat with the remaining hot dogs and batter.

Step 6Drizzle the corn dogs with ranch dressing and/or yellow mustard.

Jalapeño-Cheddar Corn Dogs

Ingredients

Directions

Snacks