She Strengthens

Savor the Flavor: A Vegetarian Twist on Corn Dogs

Imagine a snack that combines the crunch of a crispy exterior with the gooey delight of melted cheese, all wrapped up in a flavorful package reminiscent of Chiles Rellenos. This innovative vegetarian take on traditional corn dogs is sure to impress!

Get Ready to Fry

Before you begin, make sure you have the necessary equipment: a deep-frying/candy thermometer and a tall, narrow container or drinking glass. You’ll also need wood coffee-stirrers, which can be substituted with 6-inch wood skewers if needed.

Prepare Your Ingredients

For this recipe, you’ll need:

• 2 quarts of vegetable oil for frying
• 2 (8-ounce) rectangular blocks of pepper jack cheese
• 8 wood coffee-stirrers, cut in half
• 1 cup of fine- or medium-ground yellow cornmeal
• 1 cup of all-purpose flour
• 1 tablespoon of baking powder
• 1/2 teaspoon of fine salt
• 1 cup of whole milk
• 2 large eggs
• 2 tablespoons of honey
• 2 tablespoons of granulated sugar
• 2 jalapeños, stemmed and finely chopped (about 2 tablespoons)
• Roasted Tomato Salsa for dipping

Fry to Perfection

Heat the oven to 250°F and arrange a rack in the middle. Pour the oil into a Dutch oven or large, heavy-bottomed pot and heat it over medium-high heat until the temperature reaches 360°F on your thermometer.

While the oil is heating up, cut each block of cheese widthwise into 8 pieces and skewer each piece lengthwise with a coffee stirrer, leaving about 1 1/2 inches of the stirrer exposed at the bottom.

The Batter Up!

In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt. In a large bowl, whisk together the milk, eggs, honey, sugar, and jalapeños until combined and the sugar has dissolved. Add the cornmeal mixture to the milk mixture and stir until a smooth batter forms.

Fry, Dip, and Enjoy!

When the oil is ready, dip a cheese piece into the batter by holding the stirrer and rotating the cheese as needed until it’s completely covered. Immediately place the coated cheese into the hot oil and fry for about 3 minutes, turning occasionally, until light golden brown all over. Repeat with the remaining cheese pieces, working in batches of 4, and serve immediately with Roasted Tomato Salsa for dipping.