Ingredients for Alton Brown's Corn Dogs
- 3 cups Peanut Oil
- 1 1/2 cups Yellow Cornmeal
- 1 1/2 cups All Purpose Flour
- 1 tablespoon Kosher Salt
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cayenne Pepper
- 1/4 cup seeded and minced Jalapeno Peppers
- 1/2 cup Cream Style Corn
- 1/4 cup minced Onion
- 1 1/2 cups Buttermilk
- 1 cup Cornstarch
- 1 (12 1/2 ounce) package Beef Hot Dogs
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How to Make Alton Brown's Corn Dogs
- Heat vegetable oil to 375°F (190°C) in a deep fryer or large heavy-bottomed pot.
- In a medium bowl, whisk together cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
- In a separate bowl, combine jalapeño, corn, onion, and buttermilk.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Lumps are okay!
- Let the batter rest for 10 minutes.
- Spread cornstarch in a shallow dish.
- Roll each hot dog in cornstarch, tapping off any excess.
- Pour enough batter into a tall glass to almost fill it.
- Insert a hot dog onto a chopstick.
- Dip the hot dog into the batter, ensuring it's fully coated. Gently tap off excess batter.
- Carefully lower the battered hot dog into the hot oil. Fry for 4-5 minutes, turning occasionally, until golden brown and cooked through.
- Remove with tongs and place on a wire rack to drain excess oil for 3-5 minutes before serving.
- Repeat steps 9-12 for remaining hot dogs.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
20g
Fat
393g
Carbs
12g
