8 beef hot dogs
1 ½ cups yellow corn meal
1 ¼ cups all-purpose flour
1 teaspoon garlic powder
2 tablespoons baking powder
3 tablespoons brown sugar
2 teaspoons Red River Ranch Original Seasoning or seasoning of choice
1 large egg
1 tablespoon avocado oil
1 ¾ cups buttermilk
⅓ cup honey
¼ cup grated white onion drained
¼ cup grated jalapeno
Peanut oil for frying
Pat the hotdogs dry with a paper towel. Inserts sticks at least halfway through one end of each hotdog. Set the hotdogs on a wire rack and set aside.
In a medium bowl, combine the cornmeal, flour, garlic powder, baking powder, brown sugar and Red River Ranch Original or seasoning of your choice.
In a separate bowl, whisk together the egg, avocado oil, buttermilk and honey.
Pour the wet mixture into the dry mixture and whisk well. Stir in the onion and jalapeno.
Pour about 4 inches deep of oil in a Dutch oven or deep fryer to deep fry. Heat the oil to 350 degrees F. Be sure the cooking vessel is large enough for the hotdog(s) to lay horizontal while frying.
Pour the batter into a tall glass or mason jar and dip the hotdogs in and swirl the stick around for an even coating.
Place the hotdogs in the oil, sideways, so the hotdog and stick are in the oil. Cook for about 3 to 4 minutes, until golden brown, rolling around for even browning. Remove and place on a wire rack. Serve warm.
Source: Cowboy Corn Dogs – Kent Rollins