Mini Jalapeno Corn Dogs and Corn Dog Bites

Instructions

1. Set oven to Broil. Place jalapeno on a baking sheet under the broiler and continue to turn while cooking until blackened completely. Remove and place in a zippered plastic bag. Set aside for 15 minutes. {Start the rest of the recipe}. After 15 minutes remove the chile, wipe off the blackened skin. Remove stem and seeds, and dice the chile. Wash hands thoroughly!

2. Pour frying oil into a pot for a depth of 2 inches. Using a candy thermometer to measure the oil temperature, bring oil to 375 degrees. {While oil heats batter can be constructed}.

3. In a large bowl combine all the dry ingredients: corn flour (masa harina), flour, baking powder, salt, sugar. Mix until fully combine.

4. Add egg, jalapeno, Tabasco and ½ cup of buttermilk to the dry mixture. Stir by hand to combine. The batter should resemble pancake batter. If it is too thick, it is hard to coat the hotdogs; too thin and it won’t easily cover the hot dogs fully. If the batter is too thick with only ½ cup buttermilk, add more, small amounts at a time stirring fully to reach desired consistency. Note: I noticed as the batter sat while I dipped and cooked the corn dogs, it became thicker so I added more buttermilk through the process to ensure a good consistency of batter to work with.

5. Dab any excess moisture from the hot dogs with a paper towel. Lightly dust with cornstarch which assists the batter to stick to the hot dog.