Corn Dog-Ccoli

• 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

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!

broccoli crown, cheddar cheese, vegetable oil, flour, yellow cornmeal, sugar, baking powder, kosher salt, baking soda, egg, buttermilk, bamboo skewers

Taken from food52.com/recipes/13868-corn-dog-ccoli (may not work)