JALAPENO CORN DOGS RECIPES

Steps:

• Place a hot dog on a slice of cheese, then roll the cheese slice around it. Push a wooden skewer through the cheese-wrapped hot dog, then place seam side down on a baking sheet. Repeat with the remaining hot dogs. Freeze for 20 minutes.
• In a large bowl, add the dry ingredients and stir to combine. Once fully combined, mix in the milk, egg, and jalapeño. Stir until the batter is smooth and without lumps. You may need to add 1 or 2 tablespoon of flour; the batter should be thick enough to cling to the hot dog. Pour it into a tall glass for easier dipping.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Holding the tip of the skewer, take a frozen hot dog and dip it fully into the batter, lifting it out, then rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil. Hold it fully submerged for 30-60 seconds until a crust forms, then rotate it so that it fries evenly. Cook for 3-5 minutes, or until golden brown. Repeat with the remaining hot dogs. Serve with mustard for dipping.
• Enjoy!

Steps:

• Make a slice down one side of each jalapeño and use a spoon to remove seeds (don’t forget to wash your hands or wear gloves, especially if you are sensitive to spice). Wrap cocktail wieners in American cheese and place inside jalapeño.   In a large bowl, combine flour, cornmeal, milk, egg, melted butter, sugar, baking powder, and salt. Stir until smooth and season with salt and pepper.  In a heavy bottomed pot, add enough oil to come 1” up the sides. Heat until hot.   Transfer corn dog batter to a glass. Holding each popper by the stem, dip into batter.  Working in batches, fry corn dogs until they are golden on the outside and cooked on the inside, about 4 minutes. Transfer to a paper towel lined plate and let cool slightly before serving.