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Crispy Beer-Battered Jalapeño Cheddar Corn Dogs with Spicy Dip

crispy beer-battered jalapeño cheddar corn dogs - featured image
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These crispy beer-battered jalapeño cheddar corn dogs feature a light, airy batter with a spicy kick and melty cheddar inside, served with a creamy, smoky spicy dip. Perfect for game days, parties, or quick flavorful snacks.

Ingredients

Scale
  • 8 large all-beef hot dogs
  • 8 oz sharp cheddar cheese, cut into 3-inch sticks
  • 2 medium jalapeños, finely diced, seeds removed
  • 1 ½ cups all-purpose flour (190g)
  • ½ cup yellow cornmeal (70g)
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt, or to taste
  • 1 cup cold beer (lager or pale ale preferred)
  • 1 large egg, room temperature
  • Vegetable oil for deep frying (about 4 cups or enough for 3-inch depth)
  • Wooden skewers or popsicle sticks, soaked in water for 30 minutes
  • For the Spicy Dip:
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 teaspoon smoked paprika
  • 1 teaspoon hot sauce
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Cut each hot dog and cheddar cheese into sticks approximately 3 inches long. Insert a wooden skewer through the length of each hot dog and cheese stick separately. Set aside.
  2. In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, sugar, salt, and finely diced jalapeños until evenly distributed.
  3. In another bowl, beat the egg lightly, then stir in the cold beer. Slowly pour the wet mixture into the dry ingredients, whisking just until combined. The batter should be thick but slightly lumpy; do not overmix.
  4. Dip each cheese stick into the batter, coating it completely, then immediately roll it in the hot dog stick so they stick together. Alternatively, sandwich the cheese and hot dog on the skewer before dipping for more stability.
  5. Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of about 3 inches. Heat oil to 350°F (175°C), using a thermometer to maintain temperature.
  6. Carefully lower 2-3 corn dogs into the hot oil without overcrowding. Fry for 6-8 minutes, turning occasionally until golden brown and crispy. The cheese inside should be melted. Remove with tongs and drain on paper towels.
  7. While frying, whisk together mayonnaise, ketchup, smoked paprika, hot sauce, garlic powder, salt, and pepper in a small bowl until smooth. Adjust seasoning to taste.
  8. Serve the corn dogs warm with the spicy dip on the side.

Notes

Keep beer cold to create a lighter, crispier batter. Do not overmix batter to avoid toughness. Maintain oil temperature at 350°F (175°C) for best results. Soak wooden skewers to prevent burning. Fry in batches to avoid overcrowding and soggy batter. If batter is too thick, add a splash of beer or water; if too thin, add more flour.

Nutrition

Keywords: beer-battered, jalapeño, cheddar, corn dogs, spicy dip, deep-fried, appetizer, snack, game day food, party food

Find it online: https://cooksybite.com/crispy-beer-battered-jalape-n-o-cheddar-corn-dogs-recipe-easy-spicy-dip/