8 ounces Cabot Seriously Sharp Cheddar cheese (bar shape)
6 wooden skewers, about 4″ long
1¼ cups all purpose flour
2 tablespoons granulated sugar, plus extra for rolling
½ teaspoon kosher salt
2 teaspoons baking powder
½ cup milk, ice cold
1 large egg, cold
½ cup fresh corn kernels (or frozen and thawed), rough chopped
¾ cup panko bread crumbs
2 cups grapeseed or canola oil for frying
Kimchi, roughly chopped
2 scallions, thinly sliced
Toasted sesame seeds
Get the ingredients you need at a convenient nearby location.
Prep: 20 mins | Cook: 5 mins | Total: 25 mins
CUT the cheddar bar in half the long way, and then across twice to make 6 small rectangular cheese bites.
SKEWER each of the cheese bites with a wooden skewer. Place the skewers in the freezer while heating the oil for frying and making the batter.
HEAT 2 cups of oil in a high-sided heavy pot or cast iron skillet to 350 degrees F.
WHISK flour, sugar, salt and baking powder in a bowl. Add the cold milk and egg and whisk until smooth. Fold in the chopped corn kernels. Fill a pint-sized glass about ¾ full with batter and put batter in the refrigerator if you are not ready to fry.
PREPARE the cheese skewers for frying once the oil is hot: Put the panko crumbs in a shallow bowl or plate. Remove the cheese skewers from the freezer and the batter from the refrigerator. Dip the skewers into the batter pulling out slowly and twisting and then roll in the panko crumbs.
FRY the skewers until golden brown, about 4 – 5 minutes. Use a splatter guard or stand back when frying as the corn kernels may pop in the high heat of the fryer. Remove with tongs and place on a plate lined with paper towels.
SPRINKLE the skewered bites with granulated sugar and garnish with chopped kimchi, scallions and toasted sesame seeds.
I absolutely loved the recipe. I used a stuffed hot dog with Seriously Sharp Cheddar inside of it and used the coating and then fried it. It was so yummy and even is great reheated.