Fried Cheese Curds
Lets face it if an appetizer has it’s own Domaine Name (friedcheesecurds.com) it’s gotta be good. Here is my favorite version (adapted from friedcheesecurds.com)
Ingredients:
- 2 cups Panko bread crumbs ***
- 2 teaspoons cornstarch
- 1 teaspoon ground cayenne pepper(use only if you want your curds slightly spicy)
- 1 teaspoon smoked paprika ***
- 1/2 tablespoon chopped fresh thyme
- 1 cup all-purpose flour
- 4 eggs, well beaten ***
- 1 pound cheese curds ***
- Oil for deep frying
Directions:
Combine bread crumbs, cornstarch, cayenne pepper, smoked paprika 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.
I love to use the Stonewall Kitchen Horseradish Aioli as a dipping sauce.
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