You’ll sit up and beg for more of these corn dogs because they have the bacon flavor of Southern Recipe Pork Rinds right in the batter! A recipe with pork rinds makes everything taste better!
- 1 1/2 cups yellow cornmeal
- 1/2 cup Southern Recipe Pork Rinds
- 1 1/4 cups all-purpose flour
- 1/4 cup jalapeno, diced
- 1/4 cup sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg beaten
- 1 1/2 cups milk
- 1 Tablespoon vegetable oil
- 1 Tablespoon honey
- 1 10 count package Hot Dogs, cut in half
- 2 Quarts Vegetable Oil for frying
In a large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.
In a large bowl, add the Southern Recipe Pork Rinds, cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, milk, oil, jalapenos and honey. Stir until combined. (Batter should be a little thicker than pancake batter)
Cut hot dogs in half. Pat dry with a paper towel.
Take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip. Immediately and slowly place it into the hot oil. Cook for 2-3 minutes, or until all sides are golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.