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 (approximately 1 large) jalapeno pepper, seeded and finely minced*
1 (8.5-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
*Kyle took the onion and jalepeno and just stuck them in the food processor which saved a little time chopping (and saved his hands from jalepeno burns!)
**Also you could probably get 2 packages of hot dogs (total 16) out of this recipe, it makes a ton of batter.
Special equipment: 8 sets chopsticks, not separated (*For regular sized hot dogs, we separated the chopsticks and they held up fine. However if you're using larger sized sausages, you won't want to separate them.)
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.
Also for those of you who don't have major frying capabilities, I found a recipe for oven corn dogs by Emeril. I haven't tried it, so I have no idea if it's good. But it would be interesting to try.
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