Corn Dog Fries
Ingredients
- 1 cup yellow cornmeal ⓘ
- 1 cup flour ⓘ
- 2 teaspoons kosher salt ⓘ
- 1 teaspoon baking powder ⓘ
- 14 teaspoon baking soda ⓘ
- 12 teaspoon cayenne pepper ⓘ
- 1 large jalapeno, seeded and finely minced ⓘ
- 1 (8 1/2 ounce) can cream-style corn ⓘ
- 13 cup finely grated onion ⓘ
- 1 12 cups buttermilk ⓘ
- 4 tablespoons cornstarch, for dredging ⓘ
- 4 tablespoons flour, for dredging ⓘ
Instructions
- Preheat oil in deep fryer to 375*.
- 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 buttermilk.
- 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.
- Slice the hot dogs lengthwise into 8ths.
- Making long strips.
- Scatter the cornstarch and flour into a medium sized bowl.
- Toss the strips of hot dogs in the mixture and shake well to remove any excess.
- Place the hot dog strips into the bowl of batter.
- Note: If you are adept at using chopsticks, then this is a good tool for moving the strips from the batter to the frying oil.
- Immediately and carefully one by one place each strip into the oil, and cook until coating is golden brown, about 4 or 5 minutes.
- With tongs or a wire strainer, remove the golden curls to cooling rack or paper towels, and allow to drain for 3 to 5 minutes.
- Serve with hot dog dipping sauces.
Nutrition & Diet Analysis (per serving)
609
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).