Description
These Jalapeno Cheddar Corn Dogs are a spicy and cheesy twist on the classic fair favorite. Featuring a crispy, golden cornmeal batter infused with sharp cheddar cheese and fresh jalapeno, these homemade corn dogs are fried to perfection for a savory, satisfying snack or meal.
Ingredients
Scale
Oil for Frying
- 1/2 gallon peanut or vegetable oil (for frying)
Batter
- 1 1/2 cups all purpose flour
- 1/2 cup fine ground cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 large jalapeno pepper (deseeded and stem removed)
- 1/2 cup shredded sharp cheddar cheese
- 2/3 cup pilsner style beer (Modelo recommended)
- 1 egg
- 1 TB milk
- 3 TB honey
- 2 TB cornstarch
Hot Dogs
- 8 skinless beef franks (regular length)
Instructions
- Heat Oil: Heat the peanut or vegetable oil over medium-high heat in a large Dutch oven or stock pot until it reaches 365°F. Maintaining this temperature is crucial for proper frying.
- Prepare Batter Dry Ingredients: While the oil heats, combine the flour, cornmeal, baking powder, baking soda, and salt in a food processor. Add the deseeded jalapeno and shredded cheddar cheese, then pulse until the mixture is well blended with no large chunks.
- Mix Batter Wet Ingredients: Transfer the dry mixture to a bowl. Add the beer, egg, milk, and honey, then fold gently with a spatula until a thick, uniform batter forms. Set aside.
- Prepare Hot Dogs: Pat each skinless beef frank dry with a paper towel. Insert a skewer about three-quarters of the way through each hot dog to make them easier to handle when dipping and frying.
- Dust Hot Dogs: Spread the cornstarch on a shallow plate. Lightly roll each skewered hot dog in the cornstarch for a thin coating, which helps the batter adhere better.
- Dip in Batter: Fill a tall glass (Collins or highball) with the batter up to about an inch from the top. Dip each cornstarch-coated hot dog completely into the batter, swirling to coat evenly, then gently remove to allow excess batter to drip off.
- Fry Corn Dogs: Carefully lower the battered hot dogs into the hot oil. Fry for about one minute or until the batter puffs up and turns golden brown, turning if necessary to ensure even cooking.
- Drain and Cool: Use a spider skimmer to remove the corn dogs from the oil and set them on a wire rack to drain excess oil. Allow the oil temperature to return to 365°F before frying the next batch to ensure consistent results.
- Rest Before Serving: Let the corn dogs rest for 5–10 minutes after frying to cool slightly and let flavors settle before serving. Enjoy warm for the best taste and texture.
- Clean Up: Once finished, cool the oil completely before cleaning and disposing or storing for future use.
Notes
- Make sure to maintain the oil temperature at 365°F for crisp, evenly cooked corn dogs.
- Deseeding the jalapeno reduces heat; keep some seeds if you prefer spicier corn dogs.
- Use regular length franks rather than bun-length for optimal batter coverage.
- Beer adds flavor and lightness to the batter but can be substituted with sparkling water for a non-alcoholic version.
- Skewers make handling and dipping much easier; wooden skewers work best.
- Allowing the corn dogs to rest before eating improves texture and prevents burns.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Keywords: jalapeno cheddar corn dogs, spicy corn dogs, beer batter corn dogs, homemade corn dogs, fried snacks, fair food
