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
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
- 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
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, black pepper, and smoked paprika.
- In a separate bowl, whisk together the buttermilk and eggs. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the shredded cheddar cheese and chopped jalapeños until evenly distributed.
Step 3: Heat the Oil
- 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
- Transfer the batter to a tall glass or container to make dipping easier.
- Dip each hot dog into the batter, turning to coat evenly. Let any excess batter drip off.
Step 5: Fry the Corn Dogs
- Carefully place the battered hot dogs into the hot oil, working in batches to avoid overcrowding.
- Fry for 3-4 minutes, turning occasionally, until the corn dogs are golden brown and cooked through.
- Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain any excess oil.
Step 6: Serve
- 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!
