Name: Jalapeño Popper Corn Dogs
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 12 large jalapeños -; 6 slices American cheese, cut in half -; 12 mini cocktail weiners -; 1 c. all-purpose flour -; 1 c. finely ground cornmeal -; 1 1/2 c. whole milk -; 1 large egg -; 1/4 c. unsalted butter, melted -; 2 tsp. granulated sugar -; 2 tsp. baking powder -; 1/2 tsp. kosher salt -; Freshly ground black pepper -; Vegetable oil, for frying -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Jalapeño Popper Corn Dogs

1. 12 large jalapeños -

2. 6 slices American cheese, cut in half -

3. 12 mini cocktail weiners -

4. 1 c. all-purpose flour -

5. 1 c. finely ground cornmeal -

6. 1 1/2 c. whole milk -

7. 1 large egg -

8. 1/4 c. unsalted butter, melted -

9. 2 tsp. granulated sugar -

10. 2 tsp. baking powder -

11. 1/2 tsp. kosher salt -

12. Freshly ground black pepper -

13. Vegetable oil, for frying -

How to cook deliciously - Jalapeño Popper Corn Dogs

1. Stage

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.

2. Stage

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.

3. Stage

In a heavy bottomed pot, add enough oil to come 1” up the sides. Heat until hot.

4. Stage

Transfer corn dog batter to a glass. Holding each popper by the stem, dip into batter.

5. Stage

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.