Prepare the Basque Cheesecake Filling: In a medium bowl, beat the Cream Cheese and Granulated Sugar until smooth. Beat in the Egg Yolks, Heavy Cream, Vanilla Bean Paste, and Sea Salt until well combined. Do not overmix.
Gently wrap each Burrata cheese ball with approximately 1 tablespoon of Basque Cheesecake Filling, forming a small log. Chill for at least 30 minutes.
Prepare the Corn Dog Batter: In a separate bowl, whisk together the Cake Flour, chilled Club Soda, Egg White, Cornmeal, Baking Powder, and Smoked Paprika until just combined. Do not overmix.
Prepare the Smoked Paprika Aioli: In a small bowl, whisk together the Mayonnaise, Lemon Juice, Smoked Paprika, and minced Garlic.
Heat the Grapeseed Oil in a deep fryer or large pot to 350°F (175°C).
Dip each cheesecake-filled Burrata ball into the Corn Dog Batter, ensuring it is fully coated.
Carefully lower the battered cheese balls into the hot oil and fry for 2-3 minutes, or until golden brown and crispy.
Remove the corn dogs from the oil and place them on a wire rack to drain excess oil. Serve immediately with the Smoked Paprika Aioli.
Ingredients
16
8 oz227 gCream Cheese-full fat, softened
1/2 cup120 mLGranulated Sugar
22Egg Yolks
1/4 cup60 mLHeavy Cream
1 tsp5 mLVanilla Bean Paste
Pinch1 gSea Salt
3/4 cup90 gCake Flour
1/2 cup120 mLClub Soda-chilled
11Egg White
1/4 cup30 gFine Cornmeal
1 tsp5 mLBaking Powder
1/4 tsp1.25 mLSmoked Paprika
1/2 cup120 mLMayonnaise-high quality
1 tbsp15 mLLemon Juice-freshly squeezed
1 tsp5 mLSmoked Paprika
1/2 tsp2.5 mLGarlic-minced
1616Small Burrata Cheese Balls
Grapeseed OilVariableFor frying
Equipment
Medium Bowl
Whisk
Deep Fryer or Large Pot
Wire Rack
Small Bowl
Instructions
Prepare the Basque Cheesecake Filling: In a medium bowl, beat the Cream Cheese and Granulated Sugar until smooth. Beat in the Egg Yolks, Heavy Cream, Vanilla Bean Paste, and Sea Salt until well combined. Do not overmix.
Gently wrap each Burrata cheese ball with approximately 1 tablespoon of Basque Cheesecake Filling, forming a small log. Chill for at least 30 minutes.
Prepare the Corn Dog Batter: In a separate bowl, whisk together the Cake Flour, chilled Club Soda, Egg White, Cornmeal, Baking Powder, and Smoked Paprika until just combined. Do not overmix.
Prepare the Smoked Paprika Aioli: In a small bowl, whisk together the Mayonnaise, Lemon Juice, Smoked Paprika, and minced Garlic.
Heat the Grapeseed Oil in a deep fryer or large pot to 350°F (175°C).
Dip each cheesecake-filled Burrata ball into the Corn Dog Batter, ensuring it is fully coated.
Carefully lower the battered cheese balls into the hot oil and fry for 2-3 minutes, or until golden brown and crispy.
Remove the corn dogs from the oil and place them on a wire rack to drain excess oil. Serve immediately with the Smoked Paprika Aioli.
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