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1
Make the relish In a medium bowl, combine all of the ingredients and season with salt.
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2
Mix well, cover and refrigerate.
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3
Make the corn dogs On a work surface, cut the corn kernels off the cobs; using the sharp side of the knife, scrape the pulp off the cobs.
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4
You should have 1 1/2 cups of kernels and pulp.
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5
Transfer the kernels and pulp to a blender and pulse to form a coarse puree.
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6
Scrape the puree into a large nonstick skillet and cook over moderately high heat, stirring frequently, until thickened and reduced to 1 cup, about 5 minutes.
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7
Let cool.
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8
In a heavy pot, heat 2 inches of oil to 350.
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9
In a large bowl, whisk the 1/4 cup of both flours with the cornmeal, baking powder, baking soda and salt.
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10
Stir in the corn puree and buttermilk.
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11
Skewer each hot dog lengthwise, leaving about 2 inches of wood exposed to use as a handle.
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12
Dredge each hot dog in rice flour, then dip in the batter and twirl to coat, letting the excess drip back into the bowl.
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13
Gradually lower each hot dog into the hot oil and fry until the batter is browned and crisp, 3 to 5 minutes (dont fry more than 4 at once).
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14
Drain the corn dogs on a paper towellined baking sheet.
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15
Serve with the krab relish.
