Special equipment: 8 sets chopsticks, not separated
Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1305g)|
|Recipe Makes: 4|
|Calories from Fat: 8065 (95%)|
|Amt Per Serving||% DV|
|Total Fat 896.1g||1195 %|
|Saturated Fat 158.7g||794 %|
|Monounsaturated Fat 413.7g|
|Polyunsanturated Fat 279.2g|
|Cholesterol 57.1mg||18 %|
|Sodium 2695.4mg||93 %|
|Potassium 681.1mg||18 %|
|Total Carbohydrate 128.8g||38 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 121.3g|
|Protein 26.3g||38 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8533
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