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Beer-Battered Jalapeño Corn Dogs

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer, Dinner, Lunch
Ingredients Method

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 beer it’s best to use a light or pale beers rather than hoppy ones
  • ½ cup buttermilk
  • 1 jalapeño pepper seeded and diced
  • Canola oil for frying
  • Skewers for the hot dogs

Method
 

  1. In a large Dutch oven, pour the oil and heat over a medium-high flame to 350 degrees
  2. Pat the hot dogs dry and insert the skewers into them about halfway through
  3. 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
  4. 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
  5. 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
  6. Serve with mustard or condiment of your choice and enjoy!