Corn Dogs Recipe

Corn Dogs Recipe | Inspired by Alton Brown

• Skill level: Intermediate
• Makes: 8 corn dogs
• Nutritional Information Per Serving: Serves 1 of 64 servings, 520 Calories, 56 g Total Fat, 10 g Saturated Fat, 5 g Carbohydrates, 0 g Fiber, 0 g Sugar, 1 g Protein, 5 mg Cholesterol, 161 mg Sodium
• Total Time: 40 minutes
• Prep Time: 20 minutes
• Resting Time: 15 minutes
• Cooking Time: 5 minutes

Ingredients:

• 1 gallon peanut oil
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cayenne pepper
• 2 tablespoons jalapeno pepper, seeded and chopped fine (about 1 large pepper)
• 1 can (8.5 ounces) creamed-style corn
• 1/3 cup grated onion
• 1 1/2 cups buttermilk
• 4 tablespoons cornstarch (for dusting)
• 8 beef hot dogs

Special equipment: 8 pairs chopsticks (kept together, not split)

1. Pour the peanut oil into a deep fryer or a sturdy, large pot and bring it to 375F. In a medium mixing bowl, whisk together the cornmeal, all-purpose flour, kosher salt, baking powder, baking soda, and cayenne pepper.
2. In a separate bowl, combine the minced jalapeno, creamed corn, grated onion, and buttermilk. Add the dry mixture to the wet mixture all at once and stir just until combined; it's fine if the batter is still lumpy. Let the batter rest for 10 minutes.
3. Spread the cornstarch in a dry pie dish. Lightly coat each hot dog in cornstarch, then tap off any excess.
4. Fill a large drinking glass nearly to the top with batter and refill as needed. Skewer a hot dog with the joined chopsticks, dip it quickly into the batter, then immediately and gently lower it into the hot oil. Fry until the coating is crispy and golden, 4 to 5 minutes. Use tongs to transfer each finished corn dog to a rack to cool and drain, resting 3 to 5 minutes before serving.