1 cup cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
4 jalapeños, finely chopped
8 frankfurter sausages
8 wooden skewers
Vegetable oil, for frying
Directions
Preheat the oil in a deep fryer or large pot to 350°F (175°C).
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, mix the buttermilk and egg until well combined.
Add the wet ingredients to the dry ingredients and stir until smooth.
Fold in the chopped jalapeños.
Insert a wooden skewer into each frankfurter sausage.
Dip each sausage into the batter, ensuring it is fully coated.
Carefully place the coated sausages into the hot oil and fry until golden brown, about 3-5 minutes.
Remove the corn dogs from the oil and drain on a paper towel-lined plate.
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Serve hot with your choice of dipping sauces.
Variations & Tips
For a milder version, use fewer jalapeños or substitute with diced bell peppers. You can also experiment with different types of sausages, such as chicken or turkey, for a lighter option. If you prefer a sweeter batter, increase the sugar to 2 tablespoons. For an extra cheesy twist, add shredded cheddar cheese to the batter. To make these corn dogs gluten-free, use a gluten-free flour blend in place of all-purpose flour.
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