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Deep-Fried Jalapeño Ranch Bacon Corn Dogs

Enjoy crispy, golden corn dogs filled with the flavors of jalapeños and bacon, perfect for parties, game days, or family gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup ranch dressing
  • 1 medium jalapeño, diced Feel free to substitute with diced green chilies.
  • 6 slices bacon, cooked and crumbled
Main Ingredients
  • 6 pieces hot dogs Spicy chicken, turkey, or veggie dogs can be used.
  • Vegetable oil for frying
  • 6 pieces wooden skewers

Method
 

Preparation
  1. In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk together until evenly mixed.
  2. In a separate bowl, whisk the buttermilk, eggs, ranch dressing, diced jalapeño, and crumbled bacon until well combined.
  3. Pour the wet ingredients into the dry mix, gently stirring until just combined. Be careful not to over-mix; some lumps are okay.
  4. Insert a wooden skewer into each hot dog, ensuring you leave enough space to hold.
Frying
  1. Dip each hot dog into the batter, swirling to ensure an even coating.
  2. Heat vegetable oil in a deep fryer or large pot until it reaches 350°F (175°C).
  3. Carefully lower the battered hot dogs into the hot oil. Fry until they are golden brown, about 3-4 minutes.
  4. Once cooked, remove the corn dogs from the oil and allow them to drain on a paper towel-lined plate.
Serving
  1. Serve the corn dogs hot with your favorite dipping sauces like ranch, mustard, or spicy ketchup.

Notes

For the best results, ensure your oil reaches the right temperature before adding the corn dogs. You can experiment with seasoning by adding garlic powder or cumin for extra flavor.