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Corn Dogs with a Twist
Submitted by Tara Noland @ Noshing With The Nolands on July 9, 2012 in Appetizers, Snacks
| Prep Time Cook Time |
Servings 20 | Difficulty Easy |
Ingredients
- Canola Oil, For Frying
- ⅔ cups Flour
- ⅔ cups Cornmeal
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- ¼ teaspoons Cayenne
- 1 ear Corn, Grated On A Box Grater
- ¼ cups Finely Chopped Onion
- ⅓ cups Cornstarch
- 1 whole Egg, Beaten
- 1-¼ cup Buttermilk
- 2 teaspoons Honey
- 8 whole Hot Dogs, Cut Into 5ths
- 20 slices Pickled Jalapeños
- 20 whole Bamboo Skewers
Preparation Instructions
Fill a wok with about 3-4″ of oil. Prepare a baking sheet by lining it with paper towels.
Whisk the flour, cornmeal, baking powder and soda, salt and cayenne together. In a separate bowl combine the corn, onion, egg, buttermilk and honey. Stir the dry ingredients and the corn mixture together.
Heat the oil to about 350ºF. Roll the hot dogs and the jalapenos in the cornstarch and then dip in the batter. Fry until golden brown, flipping halfway through. Fry them in batches to not overcrowd, about 6 pieces at a time. Drain on paper towel lined tray.
Skewer on a hot dog then a jalapeno followed by another hot dog. Enjoy with whatever condiments you like. We enjoyed them with ketchup.
Adapted from Alton Brown and A Cozy Kitchen, via Hungry Girl Por Vida.
