REAL WISCONSIN FRIED CHEESE CURDS
Real Wisconsin fried cheese curds!
Provided by Markg238
Categories Appetizers and Snacks Cheese
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Heat corn oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk together milk, flour, beer, salt, and eggs to form a smooth, rather thin batter. Place cheese curds, about 6 or 8 at a time, into the batter, stir to coat, and remove with wire strainer. Shake the curds a time or two to remove excess batter. Deep fry the curds until golden brown, 1 or 2 minutes. Drain on paper towels; serve hot.
Nutrition Facts : Calories 370.3 calories, Carbohydrate 7.3 g, Cholesterol 83.1 mg, Fat 30.6 g, Fiber 0.2 g, Protein 15.9 g, SaturatedFat 13.6 g, Sodium 436 mg, Sugar 0.5 g
DEEP-FRIED CHEESE CURDS
For your next casual gathering, try these delicious, crispy deep-fried cheese curds served with an assortment of dipping sauces for a real crowd-pleaser.
Yield 8
Number Of Ingredients 9
Steps:
- Instructions Place cheese curds in a mesh strainer. Whisk buttermilk and beer in a large, deep bowl. Submerge curds in strainer into the buttermilk-beer mixture. Combine the flour, baking powder, salt and pepper in a large, shallow bowl. Heat vegetable oil in a Dutch oven or deep-fat fryer to 375°F. Remove curds from buttermilk-beer mixture; drain well. Dredge curds in flour mixture, shaking off any extra coating. Fry curds, in batches, in vegetable oil for 1-3 minutes on each side or until light golden brown. (Do not crowd.) Drain on paper towels. Serve immediately with dipping sauce if desired.
DEEP FRIED CHEESE CURDS
Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.
Provided by Janet
Categories Appetizers and Snacks Cheese
Time 11m
Yield 24
Number Of Ingredients 7
Steps:
- In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter.
- Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 4.5 g, Cholesterol 35.8 mg, Fat 10.5 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 4.7 g, Sodium 196.4 mg, Sugar 0.4 g
BEER BATTERED CHEESE CURDS WITH HOMEMADE RANCH
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Fill a Dutch oven with about 1 inch oil and heat to 375 degrees F over medium-high heat. Have a paper towel-lined plate or brown paper bag ready for draining the curds. Meanwhile, toss the cheese curds with 1/4 cup flour in a bowl. Whisk the remaining 3/4 cup flour together with the beer, milk, egg and 1/4 teaspoon salt in another bowl.
- When the oil is hot, take a handful of the curds, shake off the excess flour, and add them to the batter. Let the excess batter drip off, then add the curds to the oil. Fry until puffed and golden, about 1 minute, then transfer to the paper bag with a strainer or slotted spoon. Repeat with the remaining cheese curds.
- Serve immediately with the Ranch dressing.
- Whisk the mayo and buttermilk together with the scallions, parsley, vinegar, onion powder, garlic powder, paprika, a rounded 1/4 teaspoon salt and a generous amount of pepper in a bowl. Transfer to a small serving bowl and refrigerate until ready to serve.
FRIED CHEESE CURD SALAD WITH SPICY YOGURT RANCH
Steps:
- For the spicy yogurt ranch: Stir together the yogurt, chopped jalapenos, brine and cream until smooth. Stir in the parsley, chives, dill, garlic powder and salt. Refrigerate the dressing while you make the curds and salad.
- For the fried cheese curds: Heat 2 inches vegetable oil in a large pot to 360 degrees F. Line a baking sheet with a wire rack for draining.
- In a large bowl, whisk together the flour, paprika, salt and cayenne. Add the cheese curds and lightly dredge in the flour, then remove to a plate. Whisk in the beer and egg until the batter is just smooth (don't overmix). Add a little more beer, if needed, to make it the consistency of pancake batter.
- Add half of the curds to the batter, then remove with a fork and gently drop into the oil. Fry until the batter is crisp and deep golden, 1 to 2 minutes. Remove to the wire rack. Dip the remaining curds in the batter and fry in the same manner. Season all of the fried curds lightly with salt.
- For the salad: Spread the greens on a platter. Top with the tomatoes, cucumbers and radishes. Drizzle with about half of the dressing. Top with the fried cheese curds. Sprinkle with the chives and sunflower seeds. Drizzle with the remaining dressing and serve.
FRIED CHEESE CURDS
Steps:
- In a medium bowl, mix the flour, baking powder and salt. Stir in the club soda and mix until smooth. Add the cheese curds to the batter and coat thoroughly.
- Heat the oil in a large, heavy skillet or heavy-bottomed pot over medium heat until a deep-frying thermometer inserted in the oil reads 360 degrees F. Fry the cheese curds for about 1 minute, turning halfway through. Drain on paper towels. Serve the fried cheese curds with marinara or your favorite dipping sauce.
GLUTEN-FREE FRIED CHEESE CURDS
Crispy, crunchy gluten-free goodness! Serve with ranch or marinara for dipping. Yum!
Provided by tamramontroy
Categories Appetizers and Snacks Cheese
Time 11m
Yield 2
Number Of Ingredients 9
Steps:
- Whisk milk, egg, flour, baking powder, basil, salt, and garlic powder together in a bowl until batter is the consistency of eggnog.
- Heat grapeseed oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Coat cheese curds with batter and cook 4 to 5 at a time in the hot oil until golden brown, about 1 minute. Drain on a plate lined with paper towels.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 9.3 g, Cholesterol 114.3 mg, Fat 20.3 g, Fiber 1 g, Protein 9.7 g, SaturatedFat 6.4 g, Sodium 984.7 mg, Sugar 2.2 g
BAKED WISCONSIN CHEESE CURDS
I saw several recipes for fried cheese curds and baked cheese sticks. I searched for baked cheese curd recipes and found none, so I combined the two ideas and developed this recipe. After trying many variations of frying and baking cheese curds, I believe the keys to success are double breading, freezing before cooking and spraying with oil. I also pulled this off at a tailgate on the grill!
Provided by Chef Bob 99
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In three trays set up a breading station, the first with flour (seasoned with salt and pepper), the second with eggs and milk (well beaten and seasoned with salt and pepper), and the third with bread crumbs (I use 1 box Progresso Italian seasoned panko bread crumbs).
- Working with a dry hand and a wet hand, move the curds through the three stations, flour first, egg wash second, bread crumbs third, back to egg wash and finally through the bread crumbs. This will double bread the cheese. The goal is to completely cover the cheese with the breading, and it does get messy.
- Place breaded cheese on a wax paper lined cookie sheet.
- After all cheese is breaded, place the cookie sheet in the freezer until the curds set up. I like to freeze for a minimum of four hours. After they have set up you can store in a freezer storage bag.
- When ready to cook, preheat oven to 400 degrees.
- Spray each cheese curd with cooking spray and place on a parchment paper lined cookie sheet.
- Cook for 15-20 minutes until brown and maybe one or two start to leak.
- Serve with marinara sauce.
Nutrition Facts : Calories 421.4, Fat 8.7, SaturatedFat 2.6, Cholesterol 187.7, Sodium 2293.6, Carbohydrate 66, Fiber 3.9, Sugar 3.7, Protein 18.3
CRISPY FRIED CHEESE CURDS
Time 15m
Number Of Ingredients 10
Steps:
- Heat oil on stove over medium to medium high heat while preparing the curds. In a small bowl add 1/2 cup of buttermilk. Set aside. In a third bowl combine flour, baking powder, salt and cayenne pepper, mix well. Take curds and dip into buttermilk. Then dip into flour mixture and set aside. Do this to all of the curds. Add 1 cup of buttermilk, water and egg to the flour mixture and mix well. In another bowl add bread crumbs and set aside. Dip floured curds into liquid buttermilk batter and remove with a slotted spoon. Place curds into bread crumbs and cover. Once oil is ready {test oil with the end of a wooden spoon, if bubbles form around soon, then it's hot and ready} place battered curds into hot oil and cook 2 minutes, then flip and cook another 2 minutes until golden color. Remove and place on a plate with paper towels. As soon as they are cool enough to eat ~ DEVOUR!
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