Jalapeño Popper Corn Dogs
Prep Time: 10 min
Total Time: 25 min
Servings: 8
Ingredients
- 1 package Sugardale Hot Dogs
- 1 lb. Sugardale Bacon, cooked and chopped
- 8 craft sticks or popsicle sticks
- 1 cup flour
- 1 cup corn meal
- 1/4 cup sugar
- 1 cup milk
- 1 egg
- 4 tsp. baking powder
- Salt and Pepper to taste
- 1 cup jalapeños, diced
- 1 cup cheddar cheese, shredded
- Canola oil for frying, about 1 quart
Directions
- Cook the hot dogs in a large skillet until internal temperature reaches 165°. Allow to cool slightly, then insert a popsicle stick into each beef frank leaving about 2-3 inches exposed to hold on to.
- Meanwhile, assemble corn dog batter by combining flour, corn meal, sugar, milk, egg, baking powder, and salt and pepper in a bowl and mixing well. Then fold in jalapeños and cheese until just combined.
- Heat the oil in a pot or Dutch oven over medium heat. While heating, pour the batter into a drinking glass for easier dipping.
- Dip each hot dog into the glass of batter and roll around until completely coated.
- Carefully fry 2-3 corn dogs at a time in oil until lightly browned, about 1-3 minutes, depending on oil temperature. Allow to drain on paper towels before serving.
