The jalapeño and IPA batter on these corn dogs adds a spicy and bitter counterpoint to the sweet corn.
Active preparation time: 10 minutes
Total time: 20 minutes
Makes: 12 corn dogs
1 cup yellow cornmeal
1 cup all-purpose flour
¼ tsp salt
1/8 tsp black pepper
¼ cup white sugar
1 Tbs onion powder
4 tsp baking powder
1 egg
¼ cup (59 ml) IPA
¾ cup (177 ml) milk
1 jalapeño, seeded and minced
1 qt (946 ml) canola oil
12 hot dogs (beef, pork, turkey, or bison)
Skewers
In a medium bowl, combine the cornmeal, flour, salt, pepper, sugar, onion powder, and baking powder. In a separate bowl, combine the egg, beer, milk, and jalapeño. Add the wet ingredients to the dry ingredients and mix well to form a batter.
In a large sauté pan over medium heat, heat the canola oil to 350°F (177°C). Skewer each of the dogs, then dip the dogs in the batter and fry until dark golden brown (2–3 minutes).
Beer Suggestions: A dry “West Coast”-style IPA is best, such as Ballast Point Sculpin (San Diego, California), Russian River Blind Pig (Santa Rosa, California), Alesmith IPA (San Diego, California).
PHOTO: CHRISTOPHER CINA