Festival Classic Snack: Firecracker Corn Dogs
This mouthwatering festival classic snack recipe combines the beloved corn dog with a spicy twist, bringing you an unforgettable taste experience. Discover how to make these Firecracker Corn Dogs and bring the excitement of a festival home!
Allergens
Wheat (in the batter mix)
Ingredients
- 2 cups corn dog batter mix
- 1 cup water
- 1/3 cup jalapeno, diced
- 1 cup cheddar cheese, shredded
- 4 hot dogs
- Vegetable oil for frying
Instructions
- In a medium bowl, combine the corn dog batter mix with water and stir until smooth. Set aside.
- In a separate bowl, mix together diced jalapenos and shredded cheddar cheese.
- Split each hot dog lengthwise, creating a pocket for the filling. Stuff each hot dog with the jalapeno and cheese mixture.
- Slowly dip each stuffed hot dog into the corn dog batter, making sure it's fully coated.
- In a deep fryer or heavy bottomed pot, heat vegetable oil to 350°F (175°C). Carefully lower each battered hot dog into the oil and fry for 4 minutes, turning occasionally, until golden brown and cooked through.
- Remove from the oil and let drain on paper towels. Serve immediately with your favorite dipping sauce.
Chef’s Insight
Don't overfill the hot dogs with the jalapeno and cheese mixture, as it may be difficult to coat them evenly with the batter.
Notes
For added excitement, serve these firecracker corn dogs with a side of homemade funnel cake fries!