Cowboy Corn Dogs With a Twist
Tara Noland
I call these Cowboy Corn Dogs With a Twist. WOW, they were great.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Appetizers
Cuisine American
Servings 20 Corn Dogs
Calories 128 kcal
- 1/3 cup cornstarch
- 8 hot dogs cut into fifths
- 20 jalapenos slices pickled
- 20 bamboo skewers
- 2/3 cup flour
- 2/3 cup cornmeal
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. cayenne
- 1 corn on the cob grated on a box grater
- 1/4 cup finely chopped onion
- 1 egg beaten
- 2 tsp. honey
- 1 1/4 cup buttermilk
- Canola oil for frying
Fill a wok with about 3-4″ of oil. Prepare a baking sheet by lining it with paper towels.
Whisk the flour, cornmeal, baking powder and soda, salt, and cayenne together.
In a separate bowl combine the corn, onion, egg, buttermilk, and honey.
Stir the dry ingredients and the corn mixture together.
Heat the oil to about 350F.
Roll the hot dogs and the jalapenos in the cornstarch and then dip in the batter.
Fry until golden brown flipping halfway through. Fry them in batches to not overcrowd, about 6 pieces at a time.
Drain on a paper towel-lined tray.
Skewer on a hot dog then a jalapeno followed by another hot dog.
Enjoy with whatever condiments you like. We enjoyed them with ketchup.
Serving: 1Calories: 128kcalCarbohydrates: 12gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 21mgSodium: 357mgFiber: 1gSugar: 3g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.