Cheese curds
Equipment
- Deep Fryer: or a large, sturdy pot suitable for frying
- Bowl for Mixing: for batter preparation
- Whisk: to blend ingredients smoothly
- Tongs for flipping and removing cheese curds from oil
- Paper Towels: for draining excess oil
- Thermometer: optional, to monitor oil temperature
- Baking Sheet: to keep fried curds warm
Ingredients
- 1 lb Cheese Curds: preferably fresh
- 1 cup Flour
- 1/4 cup Cornstarch
- 1/2 tsp Baking Powder
- 1 large Egg
- 1 cup Water: cold
- 1/2 tsp Salt
- Pepper: to taste
- Oil for frying: options include vegetable oil or canola oil
Instructions
Prepare the Batter:
- In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
- Add the egg and cold water to the dry ingredients and whisk until smooth. The batter should have a thick consistency, yet still be easy to pour.
Heat the Oil:
- Pour oil into the deep fryer or a large pot, filling it about halfway. Heat the oil to 375°F (190°C).
Coat the Cheese Curds:
- Thoroughly blot the cheese curds with paper towels to remove excess moisture.
- This helps the batter adhere better.
- Dip the curds into the batter, ensuring each is fully coated.
Fry the Curds:
- Gently place the battered cheese curds into the hot oil, frying in small batches to avoid overcrowding.
- Fry for 1-2 minutes, or until they turn a perfect golden brown and achieve a crispy exterior.
Drain the Curds:
- Use tongs to remove the fried curds and place them on a paper towel-lined plate to drain any excess oil.
Serve and Enjoy:
- Enjoy them right away with your favorite dipping sauces, such as ranch, marinara, or aioli
