Ingredients
Scale
- 1 1/2c buttermilk
- 1c creamed corn (I used canned)
- 1 jalapeno, seeded and minced
- 1c corn meal
- 1c flour
- 1 tsp baking powder
- 1/4tsp baking soda
- 2 tsp salt
- 1/2tsp cayenne pepper
- 1/2tsp sugar
- 4 Tbsp cornstarch
- 1 quart canola oil for frying
- 8 hot dogs (I like nitrate-free)
- Other: 16 wooden skewers, cut to fit your pan or 8 pairs of wooden chopsticks
Instructions
- Pour oil into a large, heavy-bottomed pot and begin preheating to 375 degrees.
- In a small bowl, combine buttermilk, creamed corn, and jalapeno. In a separate bowl (I used a medium bowl), combine corn meal, flour, baking powder, baking soda, salt, cayenne, and sugar. Stir well to combine.
- Add wet ingredients to the dry mixture all at once and stir until just combined (lumps are okay). Mixture will be very thick. Pour enough batter to almost fill a tall drinking glass (you will use this for battering the hot dogs). Refill as necessary as you work.
- Sprinkle cornstarch over a cookie sheet. Working one at a time, skewer hot dogs onto a pair of skewers or chopsticks and roll in the cornstarch. Use your fingers to brush off any excess (you just want a thin, even coating).
- Swirl the coated hot dog in the batter, coating evenly and again brushing off any excess batter. Place immediately into the hot oil and cook for 3-4 minutes or until golden brown. Remove with a pair of tongs and set on paper towels or a cooling rack set over a cookie sheet to drain. Repeat with remaining hot dogs.
- *Only cook 1-2 at a time so as not to overcrowd the pan or lower the oil temperature too much.