Posted 119 days ago ago by Ellsworth Cooperative Creamery
Deep-Fried Cheese Curds
1 pound (16 ounces) Ellsworth Cheese Curds
2 cups buttermilk
2 cups beer (lager)
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 quart (4 cups) vegetable oil, for frying
Preferred dipping sauce
Place cheese curds in mesh
strainer. In large, deep bowl, combine buttermilk and beer. Submerge curds
by placing strainer
. Set aside.
bowl, combine flour, baking powder, salt
and pepper. Whisk to combine. Set aside.
In large Dutch oven or deep-fryer, heat oil to 375°F. When oil is ready, remove curds from buttermilk beer mixture. Strain well. Toss curds
in flour mixture, shaking to remove excess flour. In 3 to 4 batches, fry curds
2 minutes, or until curds begin to turn golden brown. Do not crowd. Drain on paper towels. Serve immediately.
Do-It-Yourself Dipping Sauces:
Fried cheese curds are great on their own or served with a tasty dipping sauce. Try one of these easy options:
Sriracha Ketchup: 1/2 cup ketchup, 1 to 2 tablespoons Sriracha
Chipotle Ranch: 1/2 cup ranch dressing, 1 tablespoon chipotle hot sauce
Honey Mustard Aioli: 1/2 cup mayonnaise, 1/4 cup mustard, 2 tablespoons honey
Lemon Dill Tartar Sauce: 1/2 cup mayonnaise, 1 teaspoon lemon zest, 1/2 teaspoon lemon juice, 1 teaspoon dill pickle relish, 1/2 teaspoon dill
Recipe provided by the Wisconsin Milk Marketing Board.