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1 gallon peanut oil
Pour oil into a deep fryer or large heavy pot and heat to 375°F.
In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
In a separate bowl, combine the jalapeno, corn, onion, and water/soy milk. 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. Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
Poster's Notes:
Posted by Marla Lemonik
Nutritional Info Per Serving: N/A
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoon jalapeno peppers, seeded, finely minced
1 8-1/2-ounce can creamed corn
1/3 cup onion, finely grated
1-1/2 cup water or soy milk
4 tablespoon cornstarch, for dredging
8 beef hot dogs
8 sets chopsticks, not separated
I skipped the batter step and used a corn bread mix for my batter.