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.
