Deep-Fried Jalapeño Ranch Bacon Corn Dogs
Step-by-Step Instructions
- In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk together until evenly mixed.
- In a separate bowl, whisk the buttermilk, eggs, ranch dressing, diced jalapeño, and crumbled bacon until well combined.
- Pour the wet ingredients into the dry mix, gently stirring until just combined. Be careful not to over-mix; some lumps are okay!
- Insert a wooden skewer into each hot dog, ensuring you leave enough space to hold.
- Dip each hot dog into the batter, swirling to ensure an even coating.
- Heat vegetable oil in a deep fryer or large pot until it reaches 350°F (175°C).
- Carefully lower the battered hot dogs into the hot oil. Fry until they are golden brown, about 3-4 minutes.
- Once cooked, remove the corn dogs from the oil and allow them to drain on a paper towel-lined plate.
- Serve the corn dogs hot with your favorite dipping sauce—think ranch, mustard, or spicy ketchup!
Best Ways to Enjoy It
Serve these deep-fried corn dogs hot right off the fryer for an irresistible treat! Pair them with a selection of dipping sauces to please a crowd. Classic choices like mustard or ketchup are always a hit, but why not try them with a spicy sriracha mayo or tangy blue cheese dip for a fun twist? On the side, some crispy fries or a cool coleslaw can complement the meal perfectly.
How to Store & Freeze
If you find yourself with leftovers (which is rare!), store them in an airtight container in the refrigerator for up to two days. To reheat, place them in an oven at 350°F for about 10 minutes to regain their crispiness.
For longer storage, you can freeze cooked corn dogs. Wrap each cooled corn dog tightly in plastic wrap, then place them in a freezer bag for up to three months. To reheat, cook from frozen in an oven until hot throughout.
Helpful Cooking Tips
For the best results, ensure your oil reaches the right temperature before adding the corn dogs. If it’s too cool, you’ll end up with soggy batter! Also, consider using a candy thermometer for accuracy. You can experiment with the seasoning in your batter — a little garlic powder or cumin can add an extra layer of flavor.
Creative Twists
Feeling adventurous? Try adding grated cheese to the batter for a cheesy corn dog experience. You could also swap jalapeños for diced green chilies or even experiment with different herbs and spices. Another fun idea is to dress them up with toppings like shredded cheese or crumbled feta once they come out of the fryer!
Common Questions
How long does it take to prepare?
Prep time is about 20 minutes, with an additional 15-20 minutes for cooking, making it a quick option for busy weeknights.
Can I make these corn dogs gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Just ensure that your cornmeal is also gluten-free.
How can I safely store homemade corn dogs?
Storing cooked corn dogs is simple; keep them in an airtight container in the fridge and consume them within two days for optimal freshness.
Deep-Fried Jalapeño Ranch Bacon Corn Dogs
Ingredients
Method
- In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk together until evenly mixed.
- In a separate bowl, whisk the buttermilk, eggs, ranch dressing, diced jalapeño, and crumbled bacon until well combined.
- Pour the wet ingredients into the dry mix, gently stirring until just combined. Be careful not to over-mix; some lumps are okay.
- Insert a wooden skewer into each hot dog, ensuring you leave enough space to hold.
- Dip each hot dog into the batter, swirling to ensure an even coating.
- Heat vegetable oil in a deep fryer or large pot until it reaches 350°F (175°C).
- Carefully lower the battered hot dogs into the hot oil. Fry until they are golden brown, about 3-4 minutes.
- Once cooked, remove the corn dogs from the oil and allow them to drain on a paper towel-lined plate.
- Serve the corn dogs hot with your favorite dipping sauces like ranch, mustard, or spicy ketchup.
