Ingredients
-
1
-
1
-
1
-
2
-
1
-
1/4
-
1/2
-
2
-
1
-
1/3
-
1 1/2
-
4
-
8
-
-
Directions
Alton Brown’s Corn Dogs, Alton Brown’s corn dogs I haven’t tried it yet , My go-to recipe for corn dogs Definitely not the over-processed corn dog of questionable provenance you can by in 100 packs at any big-box mart (soooo much better) With the leftover batter, thicken it up with some more corn meal, add a bit of grated onion and you’ve got some respectable hushpuppies!, I thought they were alright A bit thin not chewy enough as a real corn dog should be But still tasty
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Steps
|
1
Done
|
Pour Oil Into a Deep Fryer or Large Heavy Pot and Heat to 375 Degrees F. |
|
2
Done
|
in a Medium Mixing Bowl, Combine the Cornmeal, Flour, Salt, Baking Powder, Baking Soda, and Cayenne Pepper. |
|
3
Done
|
in a Separate Bowl, Combine the Jalapeno, Corn, Onion, and Buttermilk. |
|
4
Done
|
Add the Dry Ingredients to the Wet Ingredients All at Once, and Stir Only Enough Times to Bring the Batter Together; There Should Be Lumps. |
|
5
Done
|
Set Batter Aside and Allow to Rest For 10 Minutes. |
|
6
Done
|
Scatter the Cornstarch Into a Dry Pie Pan. |
|
7
Done
|
Roll Each Hot Dog in the Cornstarch and Tap Well to Remove Any Excess. |
|
8
Done
|
Transfer Enough Batter to Almost Fill a Large Drinking Glass. |
|
9
Done
|
Refill the Glass as Needed. |
|
10
Done
|
Place Each Hot Dog on Chopsticks, and Quickly Dip in and Out of the Batter. |
|
11
Done
|
Immediately and Carefully Place Each Hot Dog Into the Oil, and Cook Until Coating Is Golden Brown, About 4 to 5 Minutes. |
|
12
Done
|
With Tongs, Remove to Cooling Rack, and Allow to Drain For 3 to 5 Minutes. |
