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Spicy Jalapeno Potato Chip Crusted Corn Dogs with Zucchini Fries and Cheddar Cheese Dipping Sauce
Created by: Howcan Team
Ingredients
- 4 hot dogs
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup crushed spicy jalapeno potato chips
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 2 large zucchinis, cut into fries
- 1 cup panko breadcrumbs
- 1/2 cup grated cheddar cheese
- 1/4 cup milk
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Insert a wooden skewer into each hot dog, leaving enough for a handle.
- In a shallow dish, mix together 1 cup of flour, 1/2 cup of cornmeal, crushed spicy jalapeno potato chips, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Pour 1/2 cup of milk into another shallow dish.
- Dip each hot dog into the milk, then roll in the potato chip mixture, pressing gently to adhere. Place on the prepared baking sheet.
- Bake the corn dogs for 15-20 minutes, or until the coating is golden and crispy.
- While the corn dogs are baking, prepare the zucchini fries. Dip the zucchini fries into the 1/4 cup of milk, then coat with panko breadcrumbs. Place on a separate baking sheet lined with parchment paper.
- Bake the zucchini fries for 15-20 minutes, or until golden and crispy.
- In a small saucepan, melt the butter over medium heat. Stir in 1 tablespoon of flour and cook for 1-2 minutes, until golden. Gradually whisk in 1/4 cup of milk, stirring constantly until the mixture thickens. Remove from heat and stir in the grated cheddar cheese until smooth. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
- Serve the spicy jalapeno potato chip crusted corn dogs with the crispy zucchini fries and the cheddar cheese dipping sauce on the side. Enjoy!
Originating in the heart of Southern cuisine, the Spicy Jalapeno Potato Chip Crusted Corn Dogs with Zucchini Fries and Cheddar Cheese Dipping Sauce is a tantalizing fusion of flavors. This dish was first conceptualized by Chef Maria Sanchez, a culinary maverick from New Orleans, who sought to reinvent the classic corn dog. The spicy kick of jalapeno-infused potato chips adds a modern twist to this beloved fair food. The zucchini fries, a nod to the farm-fresh produce of the region, provide a delightful contrast in texture. The cheddar cheese dipping sauce, with its creamy richness, ties the dish together with a touch of indulgence. Today, the best rendition of this dish can be savored at the renowned Creole Kitchen in New Orleans, where Chef Sanchez's innovative creation continues to delight food enthusiasts. To truly capture the essence of this dish, it's crucial to nail the crispy potato chip crust and the gooey cheddar cheese dipping sauce. For a unique alternative, some chefs opt for using sweet potato chips for the crust, adding a hint of sweetness to the heat.
40 min
4
650 calories
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