Special equipment: 8 sets chopsticks, not
separated
Pour oil into a deep fryer or large heavy pot and heat to 375
degrees F. In a medium mixing bowl, combine the cornmeal, flour,
salt, baking powder, baking soda, and cayenne pepper. In a separate
bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry
ingredients to the wet ingredients all at once, and stir only enough
times to bring the batter together; there should be lumps. Set
batter aside and allow to rest for 10 minutes.
Scatter the cornstarch into a dry pie pan. Roll each hot dog in
the cornstarch and tap well to remove any excess.
Transfer enough batter to almost fill a large drinking glass.
Refill the glass as needed. Place each hot dog on chopsticks, and
quickly dip in and out of the batter. Immediately and carefully
place each hot dog into the oil, and cook until coating is golden
brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and
allow to drain for 3 to 5 minutes.
About a month ago, we attended a party wherein Chuck stole and
ate a corndog from a child. He consumed not only the hot dog portion
(invoking weird cannibal issues), but also the stick portion. As
Heather has
noted, we never saw him pass the stick.
Last week, Chuck had several x-rays of his abdomen. We thought it
might be the stick and we'd have to have it surgically removed.
Today, Chuck passed the stick. WHOLE. The photo below should tell
a substantial part of the story. Heather will undoubtedly tell the
rest.
