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 dryish West Coast– or American-style IPA is best, such as Alma Mader Somo (Kansas City, Missouri), Grains of Wrath Panopticon (Camas, Washington), Hi-Wire Slam Dank IPA (Asheville, North Carolina), or Russian River Blind Pig (Windsor, California).
