Southwestern Corn Dogs
Bring a zesty twist to your fairground favorite with these Southwestern Corn Dogs! This playful recipe combines the classic corn dog batter with bold Southwestern flavors, featuring ground cumin, chili powder, shredded cheddar cheese, and chopped pickled jalapeños. The result is a golden-crisp coating that packs a savory, slightly spicy punch, perfectly complementing juicy hot dogs. Quick and easy to prepare in just 30 minutes, these homemade corn dogs are fried to perfection and served piping hot. They're a perfect party snack or family dinner treat when paired with dipping sauces like chipotle mayo or guacamole. Get ready to wow your taste buds with this fun, elevated take on an all-American classic!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 cup Shredded cheddar cheese
- 2 tablespoons Chopped pickled jalapeños
- 1 large Egg
- 1 cup Milk
- 8 whole Hot dogs
- 8 pieces Wooden skewers
- 4 cups Vegetable oil
Instructions
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, ground cumin, and chili powder.
Stir in the shredded cheddar cheese and chopped pickled jalapeños to evenly distribute them in the dry mixture.
In a separate small bowl, whisk together the egg and milk. Gradually pour the wet ingredients into the dry ingredients, stirring until a thick, smooth batter forms.
Pat the hot dogs dry with a paper towel to help the batter adhere better. Insert a wooden skewer into each hot dog, leaving enough skewer exposed to serve as a handle.
Pour the vegetable oil into a large, deep pot or Dutch oven and heat it to 350°F (175°C). Use a kitchen thermometer to ensure the oil maintains this temperature during frying.
Transfer the batter into a tall glass or jar to make dipping the hot dogs easier.
Holding the skewer, dip each hot dog into the batter, making sure it is fully coated. Gently rotate to let any excess batter drip off.
Carefully lower the coated hot dog into the hot oil. Fry 2–3 corn dogs at a time to avoid overcrowding, cooking for 2–3 minutes or until golden brown and crisp.
Use a slotted spoon or tongs to remove the corn dogs from the oil. Place them on a plate lined with paper towels to drain any excess oil.
Serve the Southwestern Corn Dogs hot with your favorite dipping sauces like spicy ketchup, chipotle mayo, or guacamole.
Nutrition Facts
Calories |
9694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 957.1 g | 1227% | |
| Saturated Fat | 167.9 g | 840% | |
| Polyunsaturated Fat | 539.7 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 7008 mg | 305% | |
| Total Carbohydrate | 269.8 g | 98% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 42.5 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 881 mg | 68% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 854 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
