(by Natalie Bross)
(adapted from The Pioneer Woman)
6 c. Krusteaz pancake mix 2 c. yellow cornmeal 2 eggs, slightly beaten 4 - 6 c. water (more if needed to thin batter) cheese (American or your favorite) cut Into 1/2-in. x 3 in. sticks canola oil spicy mustard **USE CAUTION WHEN FRYING WITH OIL. KEEP POT ON THE BACK BURNER TO PROTECT SMALL KIDDOS**
In a large bowl, combine pancake mix and cornmeal. Stir in eggs and water, starting with 4 cups, adding more water as needed for batter to become slightly thick (but not overly gloppy.) Insert cheese onto chopsticks so that they're 2/3 of the way through. Heat canola oil in a deep pot over medium-high heat.
Drop in a bit of batter, which should immediately start to sizzle but should not brown or burn. Dip the cheese sticks into the batter and allow excess to drip off for a couple of seconds.
Carefully drop each stick into the oil (stick and all), using tongs or a spoon to make sure it doesn't hit the bottom of the pan.
Flip occasionally to ensure even browning.
Remove from oil when the outside is deep golden brown, about 2 to 3 minutes.
Serve with spicy mustard.
(Read Cheese On A Stick, the story that accompanies this recipe.)
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