Description
Golden, crispy corn dogs stuffed with melted cheddar cheese and spicy jalapeños, delivering a bold, fair-style comfort food experience with a perfect balance of crunch, creaminess, and heat.
Ingredients
6 halal beef or chicken hot dogs
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
1 tsp salt
1/2 tsp ground black pepper
1 tsp garlic powder
1 tsp paprika
2 large eggs
1 cup milk (or dairy-free alternative)
1 cup shredded cheddar cheese
3–4 fresh jalapeños, finely chopped
Vegetable oil, for deep frying
Wooden skewers
Instructions
- Insert wooden skewers into the center of each hot dog and set aside.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, black pepper, garlic powder, and paprika.
- Add eggs and milk and mix until a thick, smooth batter forms.
- Fold in shredded cheddar cheese and chopped jalapeños.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Dip each hot dog into the batter, coating completely.
- Carefully lower into hot oil and fry for 3–4 minutes, turning occasionally, until golden brown.
- Remove and drain on paper towels.
- Serve hot with preferred dipping sauces.
Notes
Remove jalapeño seeds for a milder heat.
Ensure batter is thick so it adheres well.
Use a thermometer to maintain oil temperature.
Reheat leftovers in an oven or air fryer for best texture.
Freeze cooked corn dogs and reheat as needed.
Nutrition
- Serving Size: 1 corn dog
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 85mg
