This irresistible Cheese On A Stick recipe make gooey, melted cheese coated in a sweet, honey flavored cornmeal batter that is fried to golden perfection.
The first time I ever tried Cheese On A Stick was when I was a kid and I remember thinking it was the best thing I had ever eaten. I mean, a corn dog is good but swap out the hot dog for melted cheese and it is next level delicious!
How To Make Cheese On A Stick
Put the dry ingredients in a bowl and stir to combine.
Add the buttermilk, egg, and honey. Stir until combined.
Is there a buttermilk substitute?
There are a couple of ways to make a buttermilk substitute. One option is to store powdered buttermilk like this in your refrigerator. Simply mix it with water when you are ready to use it. Another option is to make a buttermilk substitute. For one cup of buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of milk. Allow the mixture to sit for about 10 minutes before using it.
Cut a block of cheddar cheese into seven pieces. Then cut each piece in half so that you end up with 14 pieces of cheese that are roughly equal in size.
What kind of cheese is used for cheese on a stick?
We used mild cheddar cheese to make this recipe. It worked well because it is flavorful and doesn’t melt as fast as some of the other cheeses.
In addition to using cheddar cheese, we also tested mozzarella cheese and pepper jack cheese. Although they both worked, they were more apt to leak out the coating since they melted so fast. If you choose a cheese that melts quickly, you can put the cheese on a stick in the freezer after it is coated with flour, to chill before dipping it in batter.
Lightly coat the cheese in flour and then insert a skewer.
Why coat the cheese with flour?
Coating food lightly with flour before dipping it in the batter is a standard practice that creates a dry surface for the wet batter to easily adhere to.
Dip the cheese on a stick in the batter so that it is fully coated all of the way to where the skewer is inserted. Use a knife to help even out the batter or removed excess, if necessary.
What should I do if my batter is too thick or too thin?
If the batter for your cheese on a stick is too thick, you can add a tiny bit more buttermilk at a time to thin it out. On the other hand, if it is too thin, you can add a little more flour at a time to the batter until it is thickened.
Heat oil in deep fryer to 365˚F (or use a large, heavy pot with a thermometer). Carefully add one (or two depending on the size of the fryer) batter coated cheese on a stick.
Fry for 1 minute and 30 seconds to two minutes, until golden brown, turning occasionally. The trick is to fry them long enough for the batter to cook but not so long that the cheese escapes the coating.
Can I make this cheese on a stick recipe ahead of time?
There’s nothing quite like freshly fried foods but sometimes it works better to make things ahead of time. Yes, you can make this cheese on a stick recipe ahead of time and reheat them when needed.
How should cheese on a stick be stored?
Store fully cooked and cooled cheese on a stick in an airtight container or ziptop bag in the refrigerator for 2-3 days or freezer for 1-2 months. When storing in the freezer, wrap each one with plastic wrap before placing it in the container.
Can cheese on a stick be frozen?
Yes, cheese on a stick can be frozen and reheated as needed. After frying, allow them to cool completely. Tightly wrap individual cheese on a stick in plastic wrap and place them in an airtight freezer bag. Store in the freezer for 1-2 months.
How can I reheat cheese on a stick?
There are several methods you can use to reheat cheese on a stick. You can deep fry them again briefly. Or they can also be reheated in the oven, microwave, toaster oven, or air fryer.
- Refrigerated Cheese On A Stick: Microwave on high for 10-15 seconds.
- Frozen Cheese On A Stick: Bake at 425˚F for 8-10 minutes.
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Cheese On A Stick
- Mix together the flour, cornmeal, baking powder, and salt. Make a well in the center. Pour in the buttermilk, egg, and honey. Stir until combined. Transfer the batter to a tall glass or mason jar.
- Cut a block of cheddar cheese into seven pieces. Then cut each piece in half so that you end up with 14 pieces of cheese that are roughly equal in size. Lightly coat the cheese in flour and then insert a skewer.
- Heat oil in a deep fryer (or use a large heavy pot with a thermometer) to 365˚F.
- Dip cheese on a stick in the batter so that it is fully coated all of the way to where the skewer is inserted. Use a knife to help even out the batter or remove excess, if necessary.
- Carefully add the coated cheese on a stick to the hot oil and fry for 1 -2 minutes, turning occasionally, until golden brown on all sides.
- Drain on a paper towel-lined plate.
- If the batter is too thick, stir in a tiny bit more buttermilk. If the batter is too thin, add a tiny bit more flour.