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1
Heat the oven to 250 degrees F and arrange a rack in the middle.
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2
Set a wire rack over a baking sheet; set aside.
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3
Pour the oil into a Dutch oven or a large, heavy-bottomed pot.
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4
Heat over medium-high heat until the oil temperature reaches 360 degrees F on a deep-frying/candy thermometer.
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5
Meanwhile, cut each block of cheese widthwise into 8 pieces.
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6
Skewer each piece of cheese lengthwise with the coffee stirrers (try to keep the sticks aligned in the center of the cheese), leaving about 1 1/2 inches of the stirrer exposed at the bottom; set aside.
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7
When the oil is almost ready (about 325 degrees F), whisk the cornmeal, flour, baking powder, and salt together in a medium bowl.
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8
Whisk the milk, eggs, honey, sugar, and jalapenos together in a large bowl until combined and the sugar has dissolved.
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9
Add the cornmeal mixture to the milk mixture and stir with a rubber spatula just until a smooth batter forms.
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10
Pour some of the batter into a tall, narrow container or drinking glass, leaving 1 inch of room at the top.
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11
When the oil is ready, evenly dip a cheese piece into the glass of batter by holding the stirrer and rotating the cheese as needed until its completely covered with batter.
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12
Immediately place into the hot oil.
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13
Repeat with 3 more cheese pieces.
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14
Fry, turning occasionally, until light golden brown all over, about 3 minutes.
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15
Using tongs, transfer the cheese dogs to the wire rack on the baking sheet and place in the oven.
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16
Using a slotted spoon, remove any fried, stringy pieces of cheese from the surface of the oil.
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17
Repeat with the remaining cheese pieces, working with 4 at a time, refilling the glass with batter as needed, and letting the oil return to 360 degrees F between batches.
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18
(When you reach the last few cheese pieces, you may need to tilt the glass sideways while rotating the cheese to evenly coat it with batter.)
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19
Serve immediately with salsa for dipping.
