Cheese Corn Dog Recipe – Asian Special
Looking for a snack that’s both nostalgic and indulgent? Cheese Corn Dogs deliver that in every bite. Encased in a crunchy cornmeal batter mixed with flour and spices, each hot dog (or mozzarella stick) hides a melty core of cheese inside. Fried until golden and served warm, they offer a fun street-food feel right at home. Serve with dipping sauces like ketchup, mustard, or honey mustard for extra flavor—kids and adults alike will love the satisfying crunch and gooey center.
- 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:
Extra Cheese Variation: Wrap each hot dog with a slice of cheese before battering, or use long mozzarella sticks for an ooey-gooey stretch.
Adjusting Batter Thickness: If the batter is too runny, add more flour or cornmeal; if too thick, thin with milk or buttermilk. A thick, even coating helps with a crisp fry.
Oil Temperature Tip: Maintain oil around 350°F (175°C) so the cheese melts properly without burning the outside; use a thermometer if possible.
Healthier Method: For a lighter version, bake at 400°F (200°C) for about 20 minutes, flipping halfway to brown both sides.
Serving & Storage: Best served hot. If making ahead, keep in a warm oven to retain crispiness. Leftovers can be reheated in an oven or air fryer rather than microwave to keep crust from getting soggy.
