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How to Make Fried Swiss Cheese on a Sticks

This recipe is said to be the one used by good ol' Corn Dog 7. (Does anyone remember Corn Dog 7?) Use whatever kind of hot dog or cheese you'd like...and hint: the leftover batter makes delicious pancakes.


corndog

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 shopping malls in the eighties: this is said to be the same batter recipe used by the famous Corn Dog 7 chain of stores, and if you don't remember Corn Dog 7, you're way too young and probably don't have slack abdominal muscles or jowls yet. I feel very sorry for you!

Corn Dog 7 had fabulous hot dogs, of course…but their Cheese-on-a-Stick was what I loved the most as I traipsed through the mall with my best friend Jenn, buying things like neon pink fingerless gloves and Soloflex posters and Duran Duran tapes.

I miss the Eighties so much it hurts. I'm going to go text Jenn right now.

One thing about this blessed, glorious batter: if you have any left over, it makes perfect pancakes the next day. And for that matter, you can use the batter to coat and fry cooked breakfast sausage links, then serve them with pancake syrup for "dipping." The possibilities are endless. And fattening. And endlessly fattening.

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First things first: Use chopsticks for sticks! You can buy chopsticks in bulk at Asian markets, and they're nice and cheap. And sturdy.

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Stick 'em into the hot dogs so that they're about 2/3 of the way through.

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For the sticks of cheese, I used big skewers…but if you're serving to kids, I'd stick with the chopsticks to avoid the sharp point. I used cheddar, jalapeno jack, and (just for kicks) Havarti with Dill.

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Now it's time to make the batter! Into a large bowl (this one wasn't large enough) add Krusteaz pancake mix. I don't think any alarms would go off if you used Bisquick or Aunt Jemima. But the Corn Dog 7 recipe called for Krusteaz, and I do what Corn Dog 7 tells me to do.

Seriously. Just do what Corn Dog 7 tells you to do and you're good to go.

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To the pancake mix, add some yellow corn meal. This gives the batter some good texture, and also makes the pancakes you might make with the leftover batter out-of-this-world delicious.

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Stir it together…

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Then beat together a couple of eggs.

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Pour it into the dry mixture…

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Then pour in 5 to 6 cups of water. I started with about 4 cups of water, then worked my way up from there.

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This is way too thick and gloopy.

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This is a little too thin. (I added too much water, then had to sprinkle in a little more pancake mix to thicken it back up.

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This is just right.

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I transferred the batter to a cylindrical crock I had to make it easier to dip in the whole hot dog…then one-at-a-time, I dipped…

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Then plunged it into hot canola oil, stick and all. Fiddle around with tongs a bit to turn it over so that it browns evenly…

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Then, when it's nice and deep golden brown, remove it from the oil and let it drain on a paper towel-lined plate. And don't worry if it has a couple of tails or lumps. Just call it rustic and you're good.

Or maybe…or maybe "artisan" is a better word.

Artisan Corn Dogs. I like the sound of that.

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Do the same with the cheese.

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Dip…

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Dunk…

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And remove when it's deep golden brown. Artisan Cheese-on-a-Stick.

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My goodness. So, so good.

About frying the cheese: It's a little trickier than the corn dogs, because you walk a fine line between not frying it long enough (and the cheese not fully melting) and frying it too long (the outside gets too brown OR the cheese bursts through the batter and starts bubbling in the oil.) It might take you a couple of pieces before you get the hang of it.

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But when you do? Oh, dear. Is it ever worth it.

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Here's the Havarti. Good. Very, very good.

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Serve the corn dogs…

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And the cheese…

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With a yummy, spicy mustard.

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Mmmmm. This really hit the spot the other day.

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I'm going to call this "A Portrait of a Corn Dog."

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I'm going to call this "Corn Dog Sleeping Under the Stars."


You know what else I'm going to do? I'm going to stop now.

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Whip these up sometime, guys! They're fun to make and really, really yummy. Marlboro Man and the boys, the corn dog connoisseurs in our house, love them because they're crispy on the outside and soft on the inside. Yum.

Enjoy!

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How to Make Fried Swiss Cheese on a Sticks

Source: https://www.thepioneerwoman.com/food-cooking/recipes/a11357/classic-corn-dogs-and-cheese-on-a-stick/