Jalapeño Popper Corn Dogs
This corn dog mashup has some spice! Just wrap a few hot dogs in some cheese and dip them into a jalapeño batter, then fry them up for a crispy, delectable snack.
Serves 4
Corn dogs:
- 4 hot dogs
- 8 slices cheddar cheese
- Vegetable oil, for frying
Batter:
- 1 c. cornmeal
- 1 c. flour
- 2 tsp. salt
- 1 tsp. baking powder
- ¼ tsp. baking soda
- 2 tbsp. sugar
- 2 eggs
- 1 jalapeño, minced
- ¼ c. yellow onion, minced
- 1½ c. half-and-half
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Instructions:
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Wrap the hot dogs in the cheese slices, and slide them onto skewers. Keep refrigerated until ready to fry.
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Heat the oil in a deep fryer or large Dutch oven to 350°F.
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In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar. Add in the eggs, jalapeño, onion, and half-and-half, and whisk until smooth. Pour the batter into a tall glass jar or container.
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Dip the cheese-wrapped dogs into the batter, add to the oil, and fry for 5–6 minutes or until golden brown. Drain on a rack or paper towel before serving.
Tip: Add more jalapeños to spice up this recipe to your heat preferences.
