ALTON BROWN'S CORN DOGS

Steps:

• 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.