Ingredients
- 1 gallon peanut oil
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon sodium bicarbonate
- 1/2 teaspoon red pepper cayenne
- two tablespoons (roughly 1 large) jalapeno pepper, seeded and finely minced
- 1 (8.5-ounce) can cream-style corn
- 1/3 cup finely grated onion
- 1 1/2 cups buttermilk
- 4 tablespoons corn starch, for dredging
- 8 beef hotdogs
Directions
Special equipment: 8 sets chopsticks. not separated
Pour oil right into a deep fryer or large heavy pot as well as heat to 375 levels F. Inside a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, sodium bicarbonate. and red pepper cayenne. Inside a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add some dry ingredients towards the wet ingredients all at one time, and stir only enough occasions to create the batter together there must be protuberances. Set batter aside and permit to relax for ten minutes.
Scatter the corn starch right into a dry cake pan. Roll each waitress or within the corn starch and tap well to get rid of any excess.
Transfer enough batter to just about fill a sizable consuming glass. Refill the glass when needed. Place each waitress or on chopsticks, and rapidly dip interior and exterior the batter. Immediately and thoroughly place each waitress or in to the oil, and prepare until coating is golden brown, about four to five minutes. With tongs, remove to cooling rack. and permit to empty for three to five minutes.
Recipe thanks to Alton Brown, 2003