Alton Brown's Corn Dogs

Total Time: 40 mins Preparation Time: 35 mins Cook Time: 5 mins

Ingredients

• 1 gallon peanut oil
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cayenne pepper
• 2 tablespoons jalapeno peppers, seeded and finely minced (approximately 1 large)
• 1 (8 1/2 ounce) can cream-style corn
• 1/3 cup finely grated onion
• 1 1/2 cups buttermilk
• 4 tablespoons cornstarch, for dredging
• 8 beef hot dogs

Recipe

• 1 pour oil into a deep fryer or large heavy pot and heat to 375 degrees f.
• 2 in a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
• 3 in a separate bowl, combine the jalapeno, corn, onion, and buttermilk.
• 4 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.
• 5 set batter aside and allow to rest for 10 minutes.
• 6 scatter the cornstarch into a dry pie pan.
• 7 roll each hot dog in the cornstarch and tap well to remove any excess.
• 8 transfer enough batter to almost fill a large drinking glass.
• 9 refill the glass as needed.
• 10 place each hot dog on chopsticks, and quickly dip in and out of the batter.
• 11 immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes.
• 12 with tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.