Golden, crispy cornmeal batter wrapped around juicy hot dogs, melted sharp cheddar, and spicy jalapeños—classic fair food with a bold kick.
Ingredients (Makes 8–10 corn dogs)
Corn dogs:
- 8–10 beef hot dogs
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 large egg
- 1 cup sharp cheddar cheese, shredded
- 2–3 jalapeños, finely diced (seeds removed for milder heat)
- Wooden skewers or sticks
- Vegetable oil, for frying
Optional for serving:
- Ketchup
- Yellow or spicy mustard
- Honey mustard
- Cheese sauce
Instructions
- Prep the hot dogs:
- Pat hot dogs completely dry with paper towels.
- Insert a wooden skewer into each hot dog lengthwise. Set aside.
- Make the batter:
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Add milk and egg; whisk until smooth and thick.
- Fold in shredded cheddar and diced jalapeños.
- Pour batter into a tall glass for easy dipping.
- Heat the oil:
- Heat 2–3 inches of vegetable oil in a deep pot to 350°F (175°C).
- Dip and fry:
- Dip each hot dog into the batter, coating evenly.
- Carefully lower into hot oil.
- Fry 2–3 at a time, turning occasionally, until deep golden brown (about 3–4 minutes).
- Drain and serve:
- Remove and drain on paper towels.
- Serve hot with your favorite dipping sauces.
Tips & Variations
- 🌶 Extra spicy: Add a pinch of cayenne or chili powder to the batter.
- 🧀 Ultra cheesy: Press extra shredded cheddar onto the batter before frying.
- 🔥 Air-fryer option: Spray battered corn dogs with oil and air fry at 375°F (190°C) for 8–10 minutes, turning once.
- 🥨 No sticks: Make mini corn dog bites—just cut hot dogs into chunks.
