This Cheesy Jalapeño Corn Dogs recipe features hot dogs wrapped in cheddar cheese, dipped in a spicy jalapeño cornmeal batter, and fried to golden perfection. Serve with mustard for a delicious and fun snack or meal.
Cheesy Jalapeño Corn Dogs are a delicious twist on the classic corn dog, adding a burst of spicy flavor and gooey cheese to each bite. Perfect for a fun family meal or a party snack, these corn dogs are sure to be a hit. Let’s gather the ingredients you’ll need to create this tasty treat.
INGREDIENTS
- 4 hot dogs: The base of our corn dogs, providing a savory flavor.
- 4 thin slices of cheddar cheese, room temperature: Adds a rich, cheesy layer around the hot dogs.
- 1 cup all-purpose flour (125 g): Forms part of the batter, giving it structure.
- 1 cup yellow cornmeal (140 g): Adds a classic corn dog texture and flavor.
- ¼ cup sugar (50 g): Sweetens the batter slightly.
- 4 teaspoons baking powder: Helps the batter rise and become fluffy.
- ¼ teaspoon salt: Enhances the overall flavor.
- ⅛ teaspoon black pepper: Adds a touch of heat.
- 1 cup milk (240 mL): Provides moisture to the batter.
- 1 egg: Binds the batter together.
- 1 jalapeño, minced: Adds a spicy kick to the batter.
- 1 qt peanut or vegetable oil (960 mL), for frying: For frying the corn dogs to a golden brown.
- Mustard, for serving: A classic condiment to complement the corn dogs.
INSTRUCTIONS
- Step 1:
- Place a hot dog on a slice of cheese, then roll the cheese slice around it. Push a wooden skewer through the cheese-wrapped hot dog, then place seam side down on a baking sheet. Repeat with the remaining hot dogs. Freeze for 20 minutes. This helps the cheese stay in place during frying.
- Step 2:
- In a large bowl, add the dry ingredients (flour, cornmeal, sugar, baking powder, salt, and black pepper) and stir to combine. Once fully combined, mix in the milk, egg, and minced jalapeño. Stir until the batter is smooth and without lumps. You may need to add 1 or 2 tablespoons of flour; the batter should be thick enough to cling to the hot dog. Pour it into a tall glass for easier dipping.
- Step 3:
- Heat the oil in a large pot until it reaches 350°F (180°C). It's important to maintain this temperature for even frying.
- Step 4:
- Holding the tip of the skewer, take a frozen hot dog and dip it fully into the batter, lifting it out and rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil. Hold it fully submerged for 30-60 seconds until a crust forms, then rotate it so that it fries evenly. Cook for 3-5 minutes, or until golden brown. Repeat with the remaining hot dogs.
- Step 5:
- Serve with mustard for dipping. Enjoy your homemade Cheesy Jalapeño Corn Dogs!
Serving and Storage Tips
- Serve the Cheesy Jalapeño Corn Dogs immediately for the best flavor and texture.
- Pair with a side of fries or a fresh salad for a complete meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- To reheat, place the corn dogs in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
- For an extra spicy kick, serve with a side of jalapeño slices or hot sauce.
Helpful Notes
- Ensure the cheese slices are at room temperature for easier wrapping around the hot dogs.
- For a smoother batter, sift the dry ingredients before mixing in the wet ingredients.
- If the batter is too thick, add a little more milk to achieve the right consistency.
- Use a thermometer to maintain the oil temperature at 350°F (180°C) for even frying.
Tips from well-known chefs
- Chef Alton Brown recommends adding a pinch of cayenne pepper to the batter for an extra kick.
- Chef Gordon Ramsay suggests using a mix of cheddar and Monterey Jack cheese for a more complex flavor.
- Chef Jamie Oliver advises letting the battered hot dogs rest for a minute before frying to ensure the batter adheres well.