Bacon Wrapped Jalapeno Cheese Corn Dog
Corn dogs are one of my favorite fair foods. Years ago, German immigrants in Texas started wrapping their hot dogs in a bread-like dough and baking them. Later on, county fairs started battering and frying hot dogs on a stick, and that is how the beloved American corn dog on a stick came about.
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Choose a Good Hot Dog
To really elevate the flavor in every bite, you want to choose a good hot dog or sausage link. I strongly prefer a jalapeno cheddar sausage link, but if you want something milder, any smoked sausage or hot dog will do.
Tip: For more flavor, throw the sausages or hot dogs on the grill or the smoker before you start making the corndogs.
Prep the Bacon & Batter
Get your cast iron skillet hot over medium heat and add the bacon. Cook, flipping frequently, until the bacon is a little more than halfway done. Remember, we're going to need it to be pliable enough to wrap around the hot dog.
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For the batter, start by mixing up all the dry ingredients in a medium sized bowl. In a second bowl, mix up the wet ingredients until they are well combined.
Tip: If you don't have avocado oil, you can substitute with any similar food oil you have around the house.
Make a well in the center of the dry ingredients, and pour the wet ingredients into the well. Get to mixing - the batter will be thicker than you expect because it's made for frying.
You want a batter that will stick to a corndog. If it doesn't stick, thicken with a little corn starch.
Batter & Fry
Start by drying off all of the hot dogs with a towel. The batter will not adhere to a wet hot dog.
Tip: Dust the hot dogs with corn starch. This will help the batter adhere to the meat.
One of the most charming things about a corn dog is that it comes on a stick so you can carry it around while you eat it. You can probably find some wooden sticks around the yard or outside and just whittle the bark off of the part going inside the hot dog. Before you batter the hot dogs, get them ready by putting them on sticks.
Wrap the hotdogs in bacon, using toothpicks to hold the bacon on each end. We will remove these toothpicks after frying - it's just to hold everything in place while we batter and fry. That bacon is going to want to uncurl and jump ship so the toothpicks are there to keep the chaos at bay.
I'm using peanut oil, but you can use any fry oil. Preheat to 350 degrees. Dip the corndog in the batter. Place the corn dog immediately in the fryer, one or two at a time. Make sure they don't touch in the fryer or they'll stick together.
Tip: Put the batter in a stainless steel tumbler. It's the perfect shape and size to batter the entire corndog.
Fry for a couple of minutes, turning occasionally to evenly fry on both sides. It's finished when the color is the perfect golden brown of a corn dog. Serve with your favorite condiments.
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