Go Back
–+ servings
Print Recipe
5 from 1 vote

Cowboy Corn Dogs With a Twist

I call these Cowboy Corn Dogs With a Twist. WOW, they were great.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizers
Cuisine: American
Keyword: Corn Dogs, Fried corndogs Fried Jalapenos
Servings: 20 Corn Dogs
Calories: 128kcal
Author: Tara Noland

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1 | Calories: 128kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 357mg | Fiber: 1g | Sugar: 3g