1/3 cup cornstarch
8 hot dogs cut into fifths
20 jalapenos slices, pickled
20 bamboo skewers
2/3 cup flour
2/3 cup cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cayenne
1 corn on the cob, grated on a box grater
1/4 cup finely chopped onion
1 egg, beaten
2 tsp. honey
1 1/4 cup buttermilk
Canola oil for frying

Fill a wok with about 3-4" of oil. Prepare a baking sheet by lining it with paper towels.

Whisk the flour, cornmeal, baking powder and soda, salt and cayenne together.
In a separate bowl combine the corn, onion, egg, buttermilk and honey.
Stir the dry ingredients and the corn mixture together.
Heat the oil to about 350F. Roll the hot dogs and the jalapenos in the cornstarch and then dip in the batter.
Fry until golden brown flipping half way through.
Fry them in batches to not overcrowd, about 6 pieces at a time.
Drain on paper towel lined tray. Skewer on a hot dog then a jalapeno followed by another hot dog.
Serve with dip of your choice, mustard or tomato ketchup.