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Crispy Stretchy Mozzarella Corn Dogs Recipe with Easy Honey Mustard Drip

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A delicious recipe for crispy, golden corn dogs filled with stretchy mozzarella cheese, served with a sweet and tangy honey mustard dip. Perfect for a quick snack or party treat without needing a deep fryer.

Ingredients

Scale
  • 1 cup yellow cornmeal (medium grind)
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (or dairy-free milk with lemon juice)
  • 1 large egg, room temperature
  • Vegetable oil, for frying (peanut oil recommended)
  • 12 oz fresh mozzarella log, cut into 4-inch sticks
  • ¼ cup mayonnaise (vegan mayo optional)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 teaspoon apple cider vinegar
  • Optional: pinch of smoked paprika or cayenne pepper for batter

Instructions

  1. Cut the fresh mozzarella log into 4-inch sticks, about 1 inch thick. Pat dry with paper towels. Insert wooden skewers firmly into each stick, leaving enough handle to hold. Chill in the freezer for 15-20 minutes.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and optional smoked paprika or cayenne pepper.
  3. In a separate bowl, beat the egg and buttermilk until combined. Slowly add wet ingredients to dry, whisking until smooth and thick batter forms. Add more buttermilk if too thick.
  4. Pour vegetable oil into a deep frying pan or pot to a depth of 2-3 inches. Heat to 350°F (175°C), using a thermometer to monitor.
  5. Remove chilled mozzarella sticks from freezer. Dip each stick into batter, coating evenly.
  6. Carefully lower battered sticks into hot oil in batches. Fry 2-3 minutes, turning occasionally until golden and crisp. Remove with slotted spoon and drain on paper towels.
  7. While frying, whisk together mayonnaise, Dijon mustard, honey, and apple cider vinegar until smooth. Chill until serving.
  8. Serve corn dogs hot with honey mustard dip.

Notes

Freeze mozzarella sticks before battering to prevent leaking. Maintain oil temperature at 350°F for best results. If batter thickens between batches, whisk and add a splash of buttermilk. Honey mustard dip can be made ahead and refrigerated up to 3 days. Baking alternative: bake at 425°F for 15-20 minutes, flipping halfway.

Nutrition

Keywords: mozzarella corn dogs, crispy corn dogs, honey mustard dip, cheesy snack, fried mozzarella, party food, easy snack

Find it online: https://tomyumy.com/crispy-stretchy-mozzarella-corn-dogs-recipe-with-easy-honey-mustard-drip/