- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 372
- Total Fat
- 23 g
- Saturated Fat
- 6 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 46 mg
- Sodium
- 621 mg
Pieces of cheese on sticks, deep fried in batter, is a common snack at county fairs. A good tip for coating the cheese is to pour the batter into a tall glass and immerse the skewered cheese in the glass, covering it all at once, before frying.
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 372
- Total Fat
- 23 g
- Saturated Fat
- 6 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 46 mg
- Sodium
- 621 mg
Ingredients
Directions
Special equipment:
12 bamboo or wooden chopsticks- Heat 2 inches of oil in a wide heavy-bottomed pot to 350 degrees F.
- Meanwhile, combine the pancake mix, cornmeal and egg in a large bowl. Add 3 cups of water and stir until a thick batter forms. The batter should be thick but pourable; thin with a little more water if needed. Pour the batter into a glass tall enough to completely immerse the length of the cheese.
- Skewer each piece of cheese on a bamboo or wooden chopstick.
- To fry: In batches of three, dip the skewered cheese into the batter, ensuring each piece is covered completely. Slowly lower the cheese into the hot oil. Very quickly, flip the cheese over so all parts of the batter have a chance to set and begin cooking. Cook, flipping frequently, until golden and crisp, 1 to 2 minutes. Remove to a paper towel-lined plate and repeat with the remaining ingredients.
- Serve warm with warm marinara sauce on the side.
