Corn Dogs with a Twist

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.