Prepare the Cheesecake Filling: In a medium bowl, beat the Cream Cheese and Granulated Sugar until smooth. Beat in the Egg and Vanilla Extract until well combined.
Cut the mozzarella cheese sticks in half. Wrap each half with approximately 1 tablespoon of Cheesecake Filling, forming a small log.
Prepare the Corn Dog Batter: In a separate bowl, whisk together the Flour, Milk, Egg, Cornmeal, Baking Powder, and Salt until smooth.
Heat the Vegetable Oil in a deep fryer or large pot to 350°F (175°C).
Dip each cheesecake-filled mozzarella stick into the Corn Dog Batter, ensuring it is fully coated.
Carefully lower the battered cheese sticks into the hot oil and fry for 2-3 minutes, or until golden brown.
Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately.
Ingredients
24
8 oz227 gCream Cheese-softened
1/4 cup60 mLGranulated Sugar
11Egg
1/2 tsp2.5 mLVanilla Extract
1 cup120 gAll-Purpose Flour
1 cup240 mLMilk
11Egg
1/4 cup30 gCornmeal
1 tsp5 mLBaking Powder
1/2 tsp2.5 mLSalt
2424Small Mozzarella Cheese Sticks
Vegetable OilVariableFor frying
Equipment
Medium Bowl
Whisk
Deep Fryer or Large Pot
Paper Towels
Instructions
Prepare the Cheesecake Filling: In a medium bowl, beat the Cream Cheese and Granulated Sugar until smooth. Beat in the Egg and Vanilla Extract until well combined.
Cut the mozzarella cheese sticks in half. Wrap each half with approximately 1 tablespoon of Cheesecake Filling, forming a small log.
Prepare the Corn Dog Batter: In a separate bowl, whisk together the Flour, Milk, Egg, Cornmeal, Baking Powder, and Salt until smooth.
Heat the Vegetable Oil in a deep fryer or large pot to 350°F (175°C).
Dip each cheesecake-filled mozzarella stick into the Corn Dog Batter, ensuring it is fully coated.
Carefully lower the battered cheese sticks into the hot oil and fry for 2-3 minutes, or until golden brown.
Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately.
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