Jalapeño Cheddar Corn Dogs (Print)
Cheddar and jalapeños give these crispy corn dogs a spicy, cheesy kick for a fun, flavorful snack.
# Ingredients:
→ Batter
01 -
240 grams yellow cornmeal
02 -
125 grams all-purpose flour
03 -
50 grams granulated sugar
04 -
1 tablespoon baking powder
05 -
1 teaspoon fine sea salt
06 -
240 millilitres buttermilk
07 -
2 large eggs
08 -
1 tablespoon vegetable oil
→ Filling
09 -
8 hot dogs
10 -
115 grams cheddar cheese, cut into small sticks
11 -
2 jalapeños, finely chopped
→ Assembly
12 -
8 wooden skewers
13 -
Vegetable oil, for deep frying
# Steps:
01 -
In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well blended.
02 -
In a separate bowl, whisk buttermilk, eggs, and vegetable oil until fully combined.
03 -
Add wet mixture to dry ingredients and mix gently until a thick batter forms; avoid overmixing.
04 -
Pat hot dogs dry using paper towels. Make a slit down the length of each hot dog and insert a stick of cheddar cheese and a few pieces of chopped jalapeño into the slit.
05 -
Push a wooden skewer into each hot dog, ensuring a secure grip for dipping.
06 -
Pour the batter into a tall glass to facilitate even coating of each hot dog.
07 -
Preheat vegetable oil in a deep fryer or large pot to 175°C.
08 -
Dip each hot dog into the batter until completely covered, allowing excess to drip off.
09 -
Carefully lower coated hot dogs into the hot oil. Fry in batches for 3–4 minutes, turning as needed, until golden brown and crisp.
10 -
Remove the corn dogs using tongs and drain on paper towels. Serve hot with preferred dipping sauces.
# Additional Notes:
01 -
For a milder flavour, replace jalapeños with mild green chilies or omit them entirely.
02 -
Pepper jack cheese can substitute cheddar for an added spicy note.
03 -
Vegetarian or chicken sausages work well as alternatives to classic hot dogs.