Easy Cheesy Jalapeño Corn Dogs (Print version)
Cheddar-wrapped hot dogs dipped in jalapeño cornmeal batter and fried until crisp, golden, and melty inside.
# Ingredients:
For the corn dogs
01 -
4 fully cooked hot dogs
02 -
4 thin slices cheddar cheese, room temperature
03 -
4 wooden skewers
For the jalapeño batter
04 -
1 cup (125 g) all-purpose flour, plus 1-2 tablespoons if needed
05 -
1 cup (140 g) yellow cornmeal
06 -
1/4 cup (50 g) granulated sugar
07 -
4 teaspoons baking powder
08 -
1/4 teaspoon fine salt
09 -
1/8 teaspoon black pepper
10 -
1 cup (240 ml) whole milk
11 -
1 large egg
12 -
1 medium jalapeño, seeded if desired and finely minced
For frying and serving
13 -
1 quart (960 ml) peanut, canola, or vegetable oil, for frying
14 -
Yellow mustard, honey mustard, or ranch, for serving
# Instructions:
01 -
Place each hot dog on a slice of cheddar and roll the cheese around it. Push a wooden skewer through the center, set seam side down on a tray, and freeze for 20 minutes.
02 -
Whisk the flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl until evenly combined.
03 -
Add the milk, egg, and minced jalapeño. Stir until smooth and thick. If the batter runs off a spoon too quickly, add 1-2 tablespoons more flour.
04 -
Pour the oil into a heavy pot to a depth of about 3 inches. Heat to 350°F (180°C) and keep a thermometer in the pot while frying.
05 -
Pour the batter into a tall glass. Dip one chilled cheese-wrapped hot dog straight down into the batter, then lift and rotate so it is fully coated.
06 -
Carefully lower the battered corn dog into the oil. Hold it submerged for 10-15 seconds until the crust starts to set, then release and fry 3-5 minutes, turning, until deep golden.
07 -
Transfer to a wire rack and repeat with the remaining corn dogs. Serve hot with mustard or your favorite dipping sauce.
# Good to know:
01 -
Best eaten hot, within 10 minutes of frying.
02 -
Keep oil close to 350°F for the crispest crust.
03 -
The short freezer time helps the cheese stay inside the batter.