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Jan
29
2017

Super Recipe Sunday: Deep-Fried Cheese Curds

Posted 85 days ago ago by Ellsworth Cooperative Creamery



Deep-Fried Cheese Curds

Servings: 6

INGREDIENTS
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

COOKING INSTRUCTIONS
Place cheese curds in mesh strainer. In large, deep bowl, combine buttermilk and beer. Submerge curds in mixture by placing strainer in bowl. Set aside.

In separate 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.
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