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Entree
8 corn dogs
15 minutes
5 minutes
Chef Tom Fraker
1 1/4 cups all-purpose flour
1/2 cup corn starch
2 teaspoons baking powder
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
2 tablespoons garlic powder
2 tablespoons Mrs. Dash Table Blend Seasoning
1 (12 oz.) bottle of beer
2 Melissa’s Roasted Hatch Peppers - peeled, stemmed & seeded; diced
8 beef hotdogs
8 wooden skewers
1 quart canola oil or vegetable oil for frying
Heat the oil in a fryer or a high sided pot to 375 degrees.
Whisk all of the dry ingredients together.
Add the beer and mix until just incorporated. Fold in the Hatch Peppers.
Insert the skewers into the hotdogs. Roll them into a little flour to lightly coat and then roll them into the batter until well coated.
Fry 2 or 3 at a time in the hot oil for about 2 or 3 minutes until golden brown. Drain them on paper towels. Repeat for the rest of the hotdogs.
Serve with Hatch Dijon Mustard or your favorite condiment.
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