Ever feel like bringing the state fair home to you? Having a little bit of fried food goodness without having to deal with the crowds of people? Now you can with this great recipe for perfectly fried cheese curds (plus, as an added bonus, this recipe works for fried pickle slices too!)
Fried Cheese Curds
Frying Batter Ingredients:
1 cup Flour
1.5 tsp. Baking Powder
1.5 tsp. Salt
2 Eggs
1/2 cup Milk
1 tsp. Cajun Seasoning
The trick to a perfect cheese curd is in being patient: Freeze them first; before frying.
Coat your cheese curds with the batter recipe below and allow to sit and freeze for half an hour. If you don’t the cheese will melt too quickly once it touches the hot oil, and you will end up with a sticky mess and one big lump of greasy cheese. I’ve seen it happen- it’s not pretty.
You can set your oil to heating while you wait. It will probably take at least 10 minutes for the oil to heat up to 350 degrees.
Once frozen, you can put the cheese curds in the oil. Remove them quickly- less than 2 minutes. Then lay out on a paper towel to soak up access oil. Serve and eat warm.
| Prep Time | 5 Minutes |
| Cook Time | 2 Minutes |
| Passive Time | 30 Minutes |
| Servings |
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- 1 pkg. Cheese Curds
- 2 cups Dill Pickles slices
Ingredients
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- Mix together frying batter ingredients. Dip pickles and cheese curds into batter, making sure to completely coat them.
- Place battered cheese curds and pickles on a pan and put in freezer for 20 to 30 minutes. Freezing the cheese keeps you from losing it all when placed in the hot oil- or worse; having it all become one big fat blob of cheese.
- Start heating oil to 350 degrees.
- Once oil is heated and cheese has sat in the freezer long enough you can fry them. Split the cheese curds and pickles into smaller batches for a more successful fry.
- Fry for no longer than 2 minutes at 350 degrees, faster if they look done.
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