Corn Dog Fries
- Ready In:
- 20mins
- Ingredients:
- 13
- Yields:
-
4 hot dogs
- Serves:
- 6-8
ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon cayenne pepper
- 1 large jalapeno, seeded and finely minced
- 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
- 4 tablespoons flour, for dredging
- 4 beef hot dogs
directions
- Preheat oil in deep fryer to 375*.
- 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.
- Slice the hot dogs lengthwise into 8ths. Making long strips.
- Scatter the cornstarch and flour into a medium sized bowl. Toss the strips of hot dogs in the mixture and shake well to remove any excess.
- Place the hot dog strips into the bowl of batter.
- Note: If you are adept at using chopsticks, then this is a good tool for moving the strips from the batter to the frying oil.
- Immediately and carefully one by one place each strip into the oil, and cook until coating is golden brown, about 4 or 5 minutes. With tongs or a wire strainer, remove the golden curls to cooling rack or paper towels, and allow to drain for 3 to 5 minutes.
- Serve with hot dog dipping sauces.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg">
src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">