Cheese Corn Dog Recipe – Asian Special
A Cheese Corn Dog is a fun and delicious twist on the classic corn dog, combining the savory goodness of a traditional hot dog with the melty, gooey texture of cheese. Encased in a crispy, golden cornmeal batter, the cheese melts inside as the corn dog cooks, creating a savory and slightly cheesy bite with every mouthful. Perfect for snack time, parties, or even as a street food-style treat, cheese corn dogs are loved for their comforting and indulgent flavors. They’re easy to make and are sure to be a hit with both kids and adults alike!
- Prep Time10 min
- Cook Time3 min
- Perform Time1 hr
- Total Time1 hr 13 min
Cheese Corn Dog Ingredients
- 4 hot dog sausages (or mozzarella sticks for a cheese-only version)
- 4 string cheese or mozzarella sticks (if you want extra cheese inside)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional for extra flavor)
- 1 large egg
- 3/4 cup buttermilk (or regular milk with 1 tbsp vinegar if you don’t have buttermilk)
- 1 tsp vanilla extract (optional)
- Wooden skewers (or popsicle sticks)
- Vegetable oil for frying (enough for deep frying)
Prepare the Ingredients:
If you’re using hot dogs, skewer each hot dog onto a wooden skewer. If using mozzarella sticks, skewer each one similarly.
Pat the sausages or cheese sticks dry with a paper towel to help the batter stick.
Make the Batter:
In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, pepper, and paprika (if using). Mix well.
In another bowl, whisk together the egg, buttermilk, and vanilla extract (optional).
Pour the wet ingredients into the dry ingredients and stir until the batter is smooth and thick.
Heat the oil in a deep fryer or large pot to 350°F (175°C).
Dip each skewer with hot dog or cheese stick into the batter, coating it evenly. Gently tap off excess batter.
If you want an extra crispy coating, roll the battered corn dog in a bit of extra cornmeal or flour before frying.
Fry the Cheese Corn Dogs:
Carefully lower the battered corn dogs into the hot oil. Fry for about 3-5 minutes, turning occasionally until golden brown and crispy on all sides.
Remove the corn dogs from the oil and drain on paper towels.
Serve:
Serve hot with your favorite dipping sauces like ketchup, mustard, or honey mustard. Enjoy your cheesy, crispy corn dogs!
Recipe Notes:
For Extra Cheese : If you want a double-cheese experience, you can wrap the hot dog with a slice of cheese before dipping it in the batter. Alternatively, use a longer mozzarella stick and skewer it along with the hot dog.
Alternative Batter : You can add a little more flour to the batter if it’s too thin or more milk if it’s too thick. It should coat the corn dog in a thick, even layer.
Frying Tip : Make sure the oil temperature stays consistent at around 350°F. If the oil is too hot, the corn dogs might burn on the outside without cooking properly inside.
For A Healthier Version : You can bake the cheese corn dogs in the oven at 400°F (200°C) for about 20 minutes, flipping them halfway through, for a lighter option.
