Instructions:
step 1: In a skillet over medium heat, cook the ground beef with garlic powder, salt, and pepper until fully browned. Drain excess fat.
step 2: Stir in ranch seasoning, crumbled bacon, cheddar cheese, mozzarella cheese, and green onions. Let cool slightly.
step 3: Take a portion of the meat mixture and shape it around each stick of string cheese or cheese curd, pressing firmly to encase completely. Freeze for 15–20 minutes.
step 4: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
step 5: In a separate bowl, beat the egg and mix with buttermilk. Add the wet ingredients to the dry ingredients and stir until a thick batter forms.
step 6: Heat oil in a deep fryer or heavy pot to 350°F (175°C).
step 7: Dip each frozen beef and cheese stick into the batter, coating completely.
step 8: Fry in batches until golden brown and crispy, about 3–4 minutes per corn dog. Drain on paper towels.
Storage and Reheating Tips:
Store leftover corn dogs in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for 5–7 minutes to retain crispiness. Avoid microwaving as it may make the crust soggy.
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