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Deep Fried Cheese Curds




Source of Recipe


web


List of Ingredients




1 pound cheese curds
1 bottle beer
1/2 C. flour
1/2 C. powdered milk
1-1/2 C. buttermilk
1-1/4 C. finely ground bread crumbs
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. thyme
1/2 tsp. oregano
1-1/2 C. medium ground bread crumbs
vegetable oil for deep-frying


Recipe



Separate the cheese curds, reserving only the medium and large size, cutting large size in half.
In bowl soak curds in beer for 45 minutes to 2 hours, drain.
In a shallow platter combine flour and powdered milk. dredge drained curds in mixture, dip in buttermilk.
Then dredge curds in a mixture of fine bread crumbs, and half of the salt, pepper, thyme and oregano.
Dip coated curds back into the buttermilk and then dredge in the mixture of the medium bread crumbs and the reserved half of salt, pepper, thyme, and oregano.

Fry in a deep fryer at 350* for 1 to 2 minutes until golden and crisp.

Serves 8-10.