Corn Dogs

Name: Corn Dogs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 teaspoon baking powder; 0 teaspoons baking soda; 8 beef hot dogs; 355 milliliters buttermilk; 241 grams cream-style corn; 1 teaspoons cayenne pepper; 4 Tbsps cornstarch, for dredging; 237 milliliters all-purpose flour; 2 Tbsps (approximately 1 large) jalapeno pepper, seeded and finely minced; 2 teaspoons kosher salt; 79 milliliters finely grated onion; 1 gallon peanut oil; 237 milliliters yellow cornmeal

Corn Dogs might be just the American recipe you are searching for. This recipe makes 8 servings with 4533 calories, 11g of protein, and 490g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up jalapeno pepper, peanut oil, beef hot dogs, and a few other things to make it today. It works well as a rather expensive hor d'oeuvre. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Watch how to make this recipe.

Special equipment: 8 sets chopsticks, not separated

Equipment you will use

Chopsticks

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.

Ingredients you will need

Cayenne Pepper

Baking Soda

Buttermilk

Cornmeal

Jalapeno Pepper

All Purpose Flour

Onion

Corn

Salt

Cooking Oil

Equipment you will use

Mixing Bowl

Deep Fryer

Pot

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.

Ingredients you will need

Corn Starch

Equipment you will use

Pie Form

Roll each hot dog in the cornstarch and tap well to remove any excess.

Ingredients you will need

Corn Starch

Hot Dogs

Roll

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.

Ingredients you will need

Hot Dogs

Dip

Cooking Oil

Equipment you will use

Wire Rack

Chopsticks

Tongs

Equipment

Ingredients

Servings:

1teaspoon

baking powder 0teaspoons

baking soda 8

beef hot dogs 355milliliters

buttermilk 241grams

cream-style corn 1teaspoons

cayenne pepper 4Tbsps

cornstarch, for dredging 237milliliters

all-purpose flour 2Tbsps

(approximately 1 large) jalapeno pepper, seeded and finely minced 2teaspoons

kosher salt 79milliliters

finely grated onion 1gallon

peanut oil 237milliliters

yellow cornmeal

Recommended wine: Riesling, Gewurztraminer, Rose Wine

Hot Dogs works really well with Riesling, Gewurztraminer, and rosé Wine. A Gewürztraminer will be great with your basic New York style hot dog with mustard and sauerkraut. For a Chicago-style dog with sour pickles and hot peppers, you might opt for a crisp Riesling. No matter your toppings, a dry rosé almost always works. The Steppe Cellars Dry Riesling with a 4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.