Cast Iron

Corn Dog-ccoli

August 10, 2011
Author Notes

I am so sorry. About the name. Not about the dish. The dish is delicious. But that name. What was I supposed to call it? It's a corn dog but instead of a hotdog inside, it's broccoli and cheddar. I wanted to make this dish because corn dogs are delicious, but you just hear horrible things about processed hotdogs. I'm very happy with my broccoli-based fair treat: the corn batter is light and fluffy and compliments the broccolli and cheese quite nicely; I hope you enjoy it too! So here it is! Corn Battered Broccoli!. No. Corn Trees! No. Corn Dog...ccoli! Yes? Yes! - helenthenanny —Helenthenanny

Test Kitchen Notes

Yum! Yum! Yum! Great solution to the old “eat your vegetables” problem or just a new way to fix up an “old” favorite vegetable. The batter was easy to work with, did not absorb the grease, and tasted great. However, I did find the skewers a little difficult to deal with. In order for the broccoli to be meaty enough to push through on the skewer, the florets and stems had to be largish. This presented a problem, for me, getting the oil deep enough in my frying pan. This could be eliminated if a tall home french fry fryer were used, I suspect. My solution was to grate the cheese into the batter, cut most of the stem off, dip the broccoli floret into the cheesy batter and fry more like a fritter. Also delicious! For my second attempt, I also added ¼ tsp of pepper to the batter. Loved them that way also. Either way this is a winner. Congrats to the originator, helenthenanny. - mcd2 —mcd2

  • Serves 5-7
  • 1 large broccoli crown, cut into large florets
  • 4 ounces cheddar cheese, cut into 1/2 inch cubes
  • vegetable oil for frying
  • 1/2 cup flour
  • 1/3 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 egg, beaten
  • 1/2 cup plus two tablespoons buttermilk
  • bamboo skewers
In This Recipe
  1. Skewer the broccoli florets, placing cheese cubes between broccoli pieces. When skewering, it is best to twist the skewer into the base of the broccoli, otherwise the broccoli might split (if you were to, say, smash it onto the skewer impatiently, which I would know nothing about).
  2. Heat the vegetable oil over medium heat. I used a cast iron skillet, but you may use whatever you like, as long as there is room for the skewers to lay in the oil.
  3. While the oil is heating, combine all the dry ingredients for the corn batter in a mixing bowl. Make a well in the center of the dry ingredients and add the egg and buttermilk. With a fork, whisk the ingredients until the batter is well mixed.
  4. Once the oil is heated, dip the broccoli cheese skewers into the batter, using a spoon to make sure skewers are thoroughly covered. Fry the Corn Dog-ccoli skewers until golden brown, rotating gently to ensure that batter is evenly cooked on all sides. Drain on paper towels. Enjoy!
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