Why You’ll Love This Recipe
- Classic fair-food flavor: Golden cornmeal batter surrounds savory beef franks.
- Cheesy, peppery batter: Cheddar and jalapeno add flavor throughout the coating.
- A touch of sweetness: Honey balances the salt and pepper.
- Easy dipping method: A tall glass helps coat each frank evenly.
- Made for casual meals: Serve with simple sides for a fun family dinner.
Ingredients You’ll Need
Frying Oil
Use peanut or vegetable oil suitable for deep frying.
The recipe calls for approximately ½ gallon, but the amount needed depends on your pot. Use a deep, heavy pot with enough room for the corn dogs and plenty of space above the oil. Keep the pot no more than halfway full.
All-Purpose Flour and Cornmeal
You’ll need 1½ cups all-purpose flour and ½ cup fine-ground cornmeal.
Flour gives the coating structure, while cornmeal contributes its characteristic flavor and texture. Fine-ground cornmeal creates a smoother batter than coarse cornmeal.
Baking Powder and Baking Soda
Use 1 teaspoon baking powder and ½ teaspoon baking soda.
These help the batter puff as it fries. Measure carefully so the coating does not develop an unpleasant aftertaste.
Salt
One teaspoon of salt seasons the batter. The cheddar and franks also contribute saltiness.
Jalapeno
Use one large jalapeno, with the stem, seeds, and inner ribs removed.
Processing the pepper into small pieces helps it distribute evenly and prevents large chunks from interrupting the coating.
Sharp Cheddar
Add ½ cup shredded sharp cheddar cheese.
Sharp cheddar brings noticeable flavor without requiring a large amount. Finely shredded cheese incorporates easily.
Pilsner-Style Beer
Use ⅔ cup pilsner-style beer.
A mild lager or pilsner adds liquid and a light beer flavor without overwhelming the cheddar and cornmeal. Avoid strongly bitter beer unless you want that flavor in the finished coating.
Egg, Milk, and Honey
One large egg helps bind the batter, 1 tablespoon milk adds moisture, and 3 tablespoons honey provide sweetness.
The finished batter should be thick enough to coat a frank without immediately sliding off.
Cornstarch
Use 2 tablespoons cornstarch to lightly dust the franks before dipping.
A thin coating helps the batter adhere. Shake off excess so you do not leave thick, powdery patches.
Beef Franks
Use eight regular-length, skinless beef franks.
Bun-length or oversized franks need more batter and a larger frying vessel. Regular-length franks work best with the quantities given.
How to Make Jalapeno Cheddar Corn Dogs
1. Heat the Oil
Add the oil to a deep, heavy Dutch oven or suitable frying pot, leaving ample headroom.
Heat to 365°F (185°C), checking with a frying thermometer. Maintain the temperature as closely as possible throughout cooking.
2. Blend the Dry Ingredients
Place the flour, cornmeal, baking powder, baking soda, and salt in a food processor. Pulse briefly to combine.
Add the prepared jalapeno and shredded cheddar. Pulse until the pepper and cheese are finely distributed, with no large pieces remaining.
3. Finish the Batter
Transfer the mixture to a bowl.
Add the beer, egg, milk, and honey. Fold with a spatula just until combined into a thick batter.
If it is too stiff to coat a frank, add a little extra milk, a teaspoon at a time. Avoid making it thin or runny.
4. Prepare the Franks
Pat the franks thoroughly dry with paper towels.
Insert sturdy wooden skewers approximately three-quarters of the way through their length, keeping the points inside the franks.
Roll each frank lightly in cornstarch and shake off the excess.
5. Fill a Tall Container
Spoon batter into a tall, narrow container that is deep enough for the franks. Leave about an inch of space at the top to prevent overflow.
Keep extra batter in the bowl and replenish the container as needed.
6. Dip and Coat
Lower a prepared frank into the batter until fully covered.
Turn gently, lift out, and let excess batter drip off briefly. Transfer directly to the hot oil.
7. Fry Until Cooked Through
Holding the skewer, carefully lower the coated frank into the oil, keeping your hand well away from the surface. Release gently rather than dropping it.
Fry in small batches, turning as needed, until evenly golden and the batter is cooked through. This commonly takes about 2–3 minutes, depending on coating thickness and oil temperature; judge by doneness rather than a one-minute timer.
If the outside darkens before the inner coating cooks, check the oil temperature and reduce the heat slightly.
8. Drain and Rest
Lift out with a spider skimmer or tongs and transfer to a wire rack set over a baking sheet.
Let the oil return to 365°F before adding another batch.
Rest the corn dogs for 5–10 minutes before serving.
Tips for the Best Results
Dry the Franks Thoroughly
Surface moisture makes it harder for the coating to stick. Pat dry before applying the cornstarch.
Keep the Cornstarch Layer Light
A thin dusting is enough. Heavy patches can interfere with an even coating.
Chop the Pepper Finely
Large pieces of jalapeno can create gaps in the batter. The food processor helps distribute the pepper and cheese.
Monitor the Oil Temperature
Cool oil can produce a greasy coating, while excessively hot oil browns the honey-containing batter too quickly.
Avoid Crowding the Pot
Fry only as many corn dogs as fit comfortably without touching. Small batches make temperature control easier.
Check the First Corn Dog
Let the first one rest briefly, then cut it open to check the coating near the frank. It should be cooked rather than wet or doughy. Adjust the remaining frying time if needed.
Easy Variations
Milder Corn Dogs
Use a smaller amount of jalapeno or omit it for cheddar corn dogs.
Extra-Spicy Version
Leave a little of the jalapeno’s inner ribs intact or add a small pinch of cayenne.
Pepper Jack Corn Dogs
Replace the cheddar with an equal amount of finely shredded pepper Jack.
Mini Corn Dogs
Cut the franks into shorter pieces and dip individually. Smaller pieces cook faster, so check them early.
What to Serve with Jalapeno Cheddar Corn Dogs
Mustard and ketchup are classic choices. Honey mustard, ranch dressing, or a creamy chipotle sauce also complement the cheese and pepper.
For sides, try coleslaw, potato wedges, a green salad, or corn on the cob. Crisp vegetables provide a fresh contrast to the fried coating.
Make-Ahead Tips
Prepare the dry mixture and refrigerate the finely chopped pepper and cheese separately if working ahead.
Mix the wet and dry ingredients shortly before frying for the best rise and coating texture. You can also dry and skewer the franks ahead, keeping them covered in the refrigerator until needed.
Storage and Reheating
Refrigerate leftovers promptly in an airtight container for up to 3–4 days.
Reheat in a 350°F (175°C) oven or air fryer until hot throughout and crisp outside. Microwaving works for convenience but softens the coating.
For longer storage, freeze cooled corn dogs in a single layer, then transfer to a freezer-safe container. Enjoy within 2 months for best quality.
Let the frying oil cool completely before handling or cleaning up.
Frequently Asked Questions
Can I make the batter without a food processor?
Yes. Whisk the dry ingredients in a bowl, then stir in very finely minced jalapeno and finely shredded cheddar before adding the wet ingredients.
Why does the batter slide off?
The franks may be damp, the cornstarch layer may be uneven, or the batter may be too thin. Dry the franks well and keep the batter thick.
Can I use bun-length franks?
Regular-length franks are better suited to this recipe. Longer franks require more batter and a deeper dipping container and frying vessel.
Will the cheddar melt into the oil?
Finely incorporated cheese should remain largely within the batter. Large exposed pieces may leak out, so blend the cheese thoroughly.
Can I bake these instead?
This wet batter is designed to set immediately in hot oil. Baking it directly will not produce the same coating.
Does the beer completely cook away?
Do not assume all alcohol disappears during brief frying. If avoiding alcohol, use an appropriate nonalcoholic beer.