Use Jolie Vue hot dogs to make this classic recipe

 

 

Method
Pour enough oil into pot or fryer to float the dogs, heat oil to 375 degrees.
Combine the first 6 dry ingredients in a mixing bowl.

 

In a separate bowl, combine corn, onion and buttermilk (jalapeno if you have chosen).
Combine the dry and the wet ingredients, stirring just enough to bring the batter together – there should be some lumps left in the combined ingredients. Set aside for 10 minutes.
Scatter the cornstarch into a dry pie pan and roll each hot dog in the corn starch then tap lightly to remove excess. Spear the dogs.
Pour batter into a large drinking glass, refill as necessary. Quickly dip the dog in and out of the batter until well-coated. Place immediately and carefully in the hot oil and continue the process 1 dog at a time.
Cook until golden brown, say 5 minutes, and removing to draining rack. Serve with mustard and your side dishes.

We thank Monica Pope for this recipe.  (T’afia Restaurant)