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Jalapeño Cheddar Corn Dogs Recipe

Jalapeño Cheddar Corn Dogs Recipe
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★★★★★

4.8 from 4 reviews

These Jalapeño Cheddar Corn Dogs are a spicy twist on the classic fairground treat. Featuring juicy hot dogs stuffed with creamy cheddar cheese and fiery jalapeños, all encased in a crispy, golden cornmeal batter, they make for a perfect snack or party appetizer. The combination of creamy cheese and spicy peppers inside a crunchy exterior delivers a delicious balance of flavors and textures that everyone will love.

Ingredients

Scale

Batter

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon vegetable oil

Filling

  • 8 hot dogs
  • 4 ounces cheddar cheese, cut into small sticks
  • 2 jalapeños, finely chopped
  • 8 wooden skewers

For Frying

  • Vegetable oil for frying

Instructions

  1. Prepare the dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined to form your batter’s dry base.
  2. Mix wet ingredients: In a separate bowl, lightly beat the buttermilk, eggs, and vegetable oil until smooth and homogenous.
  3. Combine wet and dry: Pour the wet mixture into the dry ingredients and stir just until combined. The batter should be thick but cohesive—avoid overmixing to keep it light.
  4. Stuff the hot dogs: Pat the hot dogs dry with paper towels. Make a lengthwise slit down each hot dog. Insert a stick of cheddar cheese and a sprinkle of finely chopped jalapeños inside the slit to create a spicy, cheesy filling.
  5. Insert skewers: Carefully push wooden skewers through the center of each stuffed hot dog, making sure enough of the skewer sticks out for a comfortable grip while frying and eating.
  6. Prepare for dipping: Pour the thick batter into a tall glass or container. This makes it easier to evenly coat the hot dogs when dipping.
  7. Heat the oil: Preheat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C), ensuring it’s deep enough to submerge the corn dogs for even frying.
  8. Coat the hot dogs: Dip each skewered hot dog into the batter, coating thoroughly. Allow any excess batter to drip back into the glass to avoid clumps.
  9. Fry the corn dogs: Gently lower the coated hot dogs into the hot oil. Fry for 3-4 minutes or until they turn golden brown and crispy, turning carefully if needed. Cook in batches to avoid overcrowding and temperature drops.
  10. Drain and rest: Using tongs, remove the corn dogs from the oil and place them on paper towels to drain excess oil and stay crisp.
  11. Serve: Serve the jalapeño cheddar corn dogs hot with your favorite dipping sauces such as mustard, ketchup, or spicy mayo for a tantalizing treat.

Notes

  • For less heat, deseed the jalapeños before chopping.
  • Use extra-sharp cheddar for more pronounced cheese flavor.
  • Make sure oil temperature is between 350°F and 360°F for best frying results to avoid greasy corn dogs.
  • Try substituting hot dogs with chicken or turkey dogs for a leaner option.
  • Leftover corn dogs can be reheated in an oven to maintain crispiness.

Nutrition

Keywords: jalapeño corn dogs, cheddar corn dogs, spicy corn dogs, deep fried snacks, fair food recipe

Find it online: https://tastemadebyclara.com/jalapeno-cheddar-corn-dogs-recipe/