Ingredients with Measurements:
- 8 hot dogs
- 8 jalapeno peppers, seeded and finely chopped
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 8 wooden skewers
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Candy thermometer
Step-by-step instructions:
1. Preheat the deep fryer or pot of oil to 375°F.
2. Cut a slit down the center of each hot dog, but do not cut all the way through.
3. Stuff each hot dog with the chopped jalapeno peppers.
4. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
5. In a separate bowl, whisk together the milk, egg, and vegetable oil.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Thread a wooden skewer through each stuffed hot dog.
8. Dip each hot dog into the batter, making sure it is coated evenly.
9. Carefully place the battered hot dogs into the hot oil and fry until golden brown, about 3-4 minutes.
10. Remove the corn dogs from the oil and place on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 minutes per corn dog
Temperature:
Oil temperature: 375°F
Serving size:
This recipe makes 8 jalapeno popper corn dogs.
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 52g
Protein per serving: 12g
Substitutions for ingredients:
- Instead of hot dogs, you can use sausages or vegan hot dogs.
- If you don't have jalapeno peppers, you can use canned green chilies or diced bell peppers.
- You can use buttermilk instead of regular milk for a tangier flavor.
Variations:
- Add shredded cheddar cheese to the batter for a cheesy twist.
- Use different types of peppers for a variety of flavors and heat levels.
- Make mini corn dogs by cutting the hot dogs into smaller pieces and using toothpicks instead of skewers.
Tips and tricks:
- Make sure to dry the hot dogs with a paper towel before stuffing them with the jalapeno peppers to prevent the batter from sliding off.
- Use a candy thermometer to monitor the oil temperature and prevent the corn dogs from burning.
- Serve with your favorite dipping sauce, such as ranch or honey mustard.
Storage instructions:
Leftover corn dogs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the corn dogs on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the jalapeno popper corn dogs on a platter with a variety of dipping sauces and garnishes.
Garnishes:
- Chopped fresh cilantro
- Sliced green onions
- Shredded cheese
- Sliced jalapeno peppers
Pairings:
- French fries
- Coleslaw
- Potato salad
- Grilled vegetables
Suggested side dishes:
- Creamy mac and cheese
- Baked beans
- Corn on the cob
- Garlic bread
Troubleshooting advice:
- If the batter is too thick, add a little more milk until it reaches the desired consistency.
- If the corn dogs are not cooked through, increase the frying time by 1-2 minutes.
Food safety advice:
- Make sure to handle the hot oil carefully to prevent burns.
- Use a thermometer to ensure that the corn dogs are cooked to an internal temperature of 165°F.
Food history:
Corn dogs were invented in the United States in the 1940s and quickly became a popular fair and carnival food.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the jalapeno popper corn dogs as a fun and unique appetizer or main dish.
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