hot dog with crispy onion strings and jalapeño corn relish
This hot dog creation turns up the heat a bit with spicy jalapeño corn relish, and has a great crunch from the crispy onion strings!
Servings 4 to 6
Ingredients
jalapeño corn relish
- ½ C frozen corn, thawed and drained
- ½ C chopped pickles
- ¼ C chopped red pepper
- 1 tablespoon chopped pickled jalapeños
- 1 tablespoon pickle juice
- ground black pepper, to taste
crispy onion strings
- 1 large white onion
- 1 ½ C unsweetened nondairy milk (almond or soy work best)
- 1 tablespoon apple cider vinegar
- 1 ½ C all-purpose flour (can sub rice flour)
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 3 C vegetable oil, for frying
Instructions
- To make the jalapeño corn relish, combine all the ingredients together in a bowl. Refrigerate until ready to serve.
- To make the crispy onion strings, thinly slice the onion. It works best to use a mandolin to get them even, but if you're great with a knife then try it out! They should be thin enough that you can sort of see through them.
- Pour the nondairy milk into a shallow dish and whisk with apple cider vinegar. Soak the onions in this mixture for 15 minutes.
- In a separate mixing bowl, combine the flour with smoked paprika, cayenne, sea salt, and ground black pepper.
- Heat your frying oil to 375°F in a heavy sauce pan. Using a pair of tongs, take a handful of onions from the liquid and coat evenly with the flour mixture, then submerge into the oil. You might need to use a fork to move them around in the oil a bit just to keep them from sticking to each other. They only take 2 minutes to fry up, then remove that batch with the tongs and lay out onto paper towel. Continue doing batches until all the onions are used up.
