Recipe by Xexe
Alton Brown's corn dogs.I haven't tried it yet.
Top Review by oregonmacduff
My "go-to" recipe for corn dogs... Definitely not the over-processed corn dog of questionable provenance you can by in 100 packs at any big-box mart (soooo much better). With the leftover batter, thicken it up with some more corn meal, add a bit of grated onion and you've got some respectable hushpuppies!
- 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 peppers, seeded and finely minced (approximately 1 large)
- 1 (8 1/2 ounce) can cream-style corn
- 1⁄3 cup finely grated onion
- 1 1⁄2 cups buttermilk
- 4 tablespoons cornstarch, for dredging
- 8 beef hot dogs
Directions See How It's Made
- Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F.
- In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
- In a separate bowl, combine the jalapeno, corn, onion, and buttermilk.
- Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps.
- Set batter aside and allow to rest for 10 minutes.
- Scatter the cornstarch into a dry pie pan.
- Roll each hot dog in the cornstarch and tap well to remove any excess.
- Transfer enough batter to almost fill a large drinking glass.
- Refill the glass as needed.
- Place each hot dog on chopsticks, and quickly dip in and out of the batter.
- Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes.
- With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.