Jalapeño Cheddar Corn Dogs

These Jalapeño Cheddar Corn Dogs are a fun and spicy twist on the classic fairground favorite. Made with juicy hot dogs, zesty jalapeños, and a cheesy cornmeal batter, these corn dogs are perfect for a party or a family fun night. The combination of flavors is sure to be a hit with everyone!

Table of Contents

• Introduction
• Ingredients
• Instructions
• Cooking Tips & Notes
• Variations
• FAQs
• Conclusion

Ingredients

• 8 hot dogs
• 8 wooden skewers
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1 cup buttermilk
• 2 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped pickled jalapeños
• Vegetable oil, for frying

Instructions

Step 1: Prepare the Hot Dogs

1. Pat the hot dogs dry with paper towels and insert a wooden skewer into each hot dog, leaving enough skewer exposed for a handle. Set aside.

Step 2: Make the Batter

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, black pepper, and smoked paprika.
2. In a separate bowl, whisk together the buttermilk and eggs. Pour the wet ingredients into the dry ingredients and mix until just combined.
3. Fold in the shredded cheddar cheese and chopped jalapeños until evenly distributed.

Step 3: Heat the Oil

1. In a large, deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).

Step 4: Coat the Hot Dogs

1. Transfer the batter to a tall glass or container to make dipping easier.
2. Dip each hot dog into the batter, turning to coat evenly. Let any excess batter drip off.

Step 5: Fry the Corn Dogs

1. Carefully place the battered hot dogs into the hot oil, working in batches to avoid overcrowding.
2. Fry for 3-4 minutes, turning occasionally, until the corn dogs are golden brown and cooked through.
3. Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain any excess oil.

Step 6: Serve

1. Serve the jalapeño cheddar corn dogs warm, with your favorite dipping sauces such as ketchup, mustard, or spicy aioli.

Cooking Tips & Notes

• Batter Consistency: The batter should be thick enough to stick to the hot dogs without dripping off. If it’s too thick, add a little more buttermilk; if it’s too thin, add a bit more cornmeal.
• Oil Temperature: Make sure the oil stays around 350°F (175°C) for even frying. Too hot and the batter will burn; too cool and it will absorb too much oil.
• Skewer Length: Use sturdy wooden skewers that are long enough to act as a handle, making it easy to dip and fry the hot dogs.

Variations

• Spicy Corn Dogs: Add extra chopped jalapeños or a pinch of cayenne pepper to the batter for more heat.
• Cheese Lovers: Use a mix of cheddar and pepper jack cheese for added flavor.
• Mini Corn Dogs: Cut the hot dogs in half and use shorter skewers for bite-sized corn dogs that are great for parties.

Frequently Asked Questions (FAQs)

1. Can I Make These Corn Dogs Ahead of Time?

Yes! You can prepare the corn dogs and refrigerate them for up to 1 day. Reheat in a 350°F (175°C) oven until warmed through before serving.

2. How Do I Store Leftovers?

Store any leftover corn dogs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.

3. Can I Use a Different Type of Cheese?

Absolutely! You can use any cheese you prefer, such as mozzarella or pepper jack, for different flavors.

4. What Can I Serve with Jalapeño Cheddar Corn Dogs?

These corn dogs are great with classic condiments like ketchup, mustard, or barbecue sauce. You can also serve them with a side of coleslaw or fries.

Jalapeño Cheddar Corn Dogs are a fun and delicious twist on the classic corn dog, adding a bit of spice and cheesy goodness. Perfect for parties, family gatherings, or just a special treat, these corn dogs are sure to be a hit with both kids and adults alike. Give this recipe a try, and enjoy the savory, spicy flavors of homemade corn dogs with a twist!