Summertime! A season not just for the beach and sea, but also for food, festivals, and friends! Summer is the perfect time to be outdoors and take in as much of the sunshine as you can. It is also the perfect time to visit all the fairs and festivals that take place during this season. One of the fan favorite go-tos at the fair is the corn-dog. A crispy, greasy, tasty treat that is enjoyed by anyone at any age. Below is my take on this seasonal favorite by adding some jalapenos for that added kick, and beer for flavor! Try it today and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 12
Ingredients
12 hot dogs
2 cups yellow cornmeal
1 ½ cups all-purpose flour (1/2 cup will be used in the cornmeal mixture and the rest for coating)
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon sugar
½ cup of beer (it’s best to use a light or pale beers rather than hoppy ones)
½ cup of buttermilk
1 jalapeño pepper, seeded and diced
Canola oil for frying
Skewers for the hot dogs
Instructions
- In a large Dutch oven, pour the oil and heat over a medium-high flame to 350 degrees
- Pat the hot dogs dry and insert the skewers into them about halfway through
- In a large bowl, whisk together the dry ingredients. Make an opening into the center of the bowl and add the wet ingredients and the jalapenos. Whisk together until a smooth, thick batter forms. In a separate plate, add the remaining cup of flour
- Do this one hot dog at a time. Lightly coat the hot dog with the flour and dip it into the batter, spooning over batter, if needed, to fully coat
- Lower the corn dog into the oil and twirl in the oil using the skewers to get the base cooked. Add as many corn dogs as you can fit in the Dutch oven, making sure there is a bit of space between them to float, and fry until golden brown and evenly cooked on all sides. Lift using tongs and place in a wire cooling rack to drain
- Serve with mustard or condiment of your choice and enjoy!
Cooking Therapy 
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