CARNIVAL FOOD NEAR ME RECIPES

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CLASSIC CORN DOGS AND CHEESE-ON-A-STICK



Classic Corn Dogs and Cheese-on-a-Stick image

For the second State Fair recipe, I whipped up some hot dogs and cheese-on-a-stick reminiscent not just of state fairs and carnivals…but also of shopp

Provided by Ree Drummond

Categories     main dish    snack

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 18 servings

Number Of Ingredients 9

6 c. Krusteaz Pancake Mix
2 c. Yellow Corn Meal
2 whole Eggs, Slightly Beaten
6 c. Water, More If Needed To Thin Batter
Hot Dogs
Cheese, Cut Into 1/2-inch X 3 Inch Sticks
Chopsticks
Canola Oil, For Frying
Spicy Mustard, For Serving

Steps:

  • **USE CAUTION WHEN FRYING WITH OIL. KEEP POT ON THE BACK BURNER TO PROTECT SMALL KIDDOS**In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 4 cups, then work your way up to 6 cups or more.Heat canola oil over medium-high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn. Insert sticks into hot dogs so that they're 2/3 of the way through. Do the same with the cheese sticks.Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes. Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely.Serve with spicy mustard.

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