1-Preheat your oil to 350°F in a deep fryer or Dutch oven to ensure even cooking and a golden finish. This sets the stage for that irresistible crispy coating we’re aiming for.

2-In a large bowl, mix 2 cups fine yellow cornmeal, 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon salt until everything is well combined. In another bowl, whisk 2 cups milk, 1 well-beaten egg, 1 tablespoon oil, and 1 tablespoon honey until smooth, then pour this into the dry mix and whisk until no lumps remain.

3-Stir in 1 cup finely shredded cheddar cheese and ½ cup finely chopped pickled jalapeños, letting the batter sit for 5 minutes to thicken. Meanwhile, place 2 tablespoons cornstarch in a plastic bag, add 12 hot dogs, and shake to coat them thoroughly. Insert 12 bamboo skewers into the hot dogs carefully.

4-Dipping and Frying Steps Pour the batter into a large cup that can fit a whole hot dog. Dip each skewered hot dog into the batter until fully coated, letting excess drip off before slowly lowering it into the hot oil. Fry just 2 at a time until golden brown, about 5 minutes, turning for even cooking. Drain on paper towels and transfer to a wire rack.

5-Repeat with the remaining hot dogs, and you’re all set to serve. For variations, like making it vegan, swap in plant-based hot dogs and cheese while keeping the core steps the same. If you enjoy pairing your snacks with drinks, try our spicy margarita recipe for a refreshing complement.