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Fried Cheese Curds




Source of Recipe


Sandy


Recipe Introduction


Fried curds can be served with a ranch dressing dip, Wisconsin-style or with a marinara sauce—but they are absolutely heavenly by themselves (by which we mean, with a beer). This recipe serves 4.


List of Ingredients




2 cups Panko bread crumbs
2 teaspoons cornstarch
1 teaspoon ground cayenne pepper
1 tablespoon chopped fresh thyme
1 cup all-purpose flour
4 eggs, well beaten
1 pound Wisconsin cheese curds, 1" to 1-½" wide
Oil for deep frying (high smoke point oils include avocado [520°F], safflower [510°F], soybean, corn, peanut and sunflower [450°F])

Recipe



Combine bread crumbs, cornstarch, cayenne pepper and chopped thyme in food processor. Process until bread crumbs are finely ground. Place in a pie plate.

Place beaten eggs in another pie plate and flour in a third pie plate. Dredge the cheese curds in the flour, then the egg and lastly the bread crumb mixture.

Place battered curds on a baking sheet. Set in the freezer for 20 minutes.

Heat 3 inches of oil to 365°F to 375°F. Fry the cheese curds in batches until they are crisp and warmed all the way through. Season with salt and pepper. Serve immediately