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Jalapeño and IPA Battered Corn Dogs Recipe

The jalapeño and IPA batter on these corn dogs adds a spicy and bitter counterpoint to the sweet corn.

Christopher Cina August 06, 2017

Jalapeño and IPA Battered Corn Dogs Recipe Primary Image

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).

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PHOTO: CHRISTOPHER CINA

Have you brewed this recipe? What did you think?