Fried Cheese Curds - Midwestern Style
Fried Cheese Curds combine the gooeyness of molten cheese with a crispy exterior for a decadent snack or side dish. This comfort food classic features bite-sized cheese curds that are coated in a seasoned breadcrumb mixture and then deep-fried until golden brown. The result is delightful little morsels with a crunchy shell that gives way to a melted, stretchy cheese center. The dish is often served with a side of marinara sauce or ranch dressing for dipping. Fried Cheese Curds are perfect as an appetizer for gatherings, game day treats, or simply to satisfy a craving for something indulgent and cheesy. Description by ChatGPT.
Cheese curds are a beloved treat in Wisconsin, and while they're tasty on their own, everything's better battered and fried. Pair these golden bites with the tang and zest of homemade ranch dressing, and you have a combo that's as comforting as it is satisfying – a true Midwestern delight. Let's elevate these baby cheeses into a mature, irresistible snack that's perfect for gatherings or a delicious indulgence at home. Pay homage to a time-honored treat with our Beer-Battered Cheese Curds recipe, inspired by Holcy’s Kitchen.
Ingredients:
For the Homemade Ranch:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 3-4 cloves garlic, grated
- 1 tablespoon chives, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 tablespoon dill, finely chopped
- 1 teaspoon onion powder
- 1 tablespoon pickle juice
- Salt and fresh cracked pepper, to taste
For the Cheese Curds:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg, beaten
- 1 cup beer (any preferred lager or ale)
- Cheese curds (as many as you’d like to fry, left in the freezer for 20-30 minutes)
Other:
- Oil for frying (with a high smoke point like canola or vegetable oil)
- Paper towels for draining
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes (plus 20-30 minutes freezing time for cheese curds)
Equipment: Mixing bowls, whisk, slotted spoon, heavy-bottomed pot or deep fryer, paper towel-lined sheet tray
Servings: 4-6
Instructions:
1. Homemade Ranch: Combine mayonnaise, sour cream, and buttermilk in a bowl. Add the grated garlic, chives, parsley, dill, onion powder, and pickle juice. Season with salt and pepper to taste. Whisk until all ingredients are well combined. Set aside or refrigerate until serving time.
2. Batter Preparation: In a mixing bowl, combine flour, baking powder, and salt. Mix in the beaten egg until it's fully incorporated. Slowly pour in the beer while whisking to form a thin pancake-batter consistency. Let it sit for a moment as you take the cheese curds out of the freezer.
3. Frying the Curds: Heat oil in a heavy-bottomed pot or deep fryer to about 375 to 400 degrees Fahrenheit. While the oil is heating, dip the frozen cheese curds into the batter using a slotted spoon, letting any excess batter drip off.
4. Cooking the Curds: In small batches, carefully add the battered curds to the hot oil. Fry until the curds turn golden brown, which should take about 2 to 3 minutes, ensuring the cheese does not start to leak from the batter.
5. Finishing Touches: Once fried to perfection, remove the curds with the slotted spoon and place them on the paper towel-lined sheet tray to drain any excess oil.
6. Serving: Serve the warm, crispy beer-battered cheese curds with your fresh homemade ranch for dipping. Enjoy immediately for that irresistible squeak and amazing flavor.
Cooking Tips:
- Freezing the curds before frying helps maintain their shape and prevents premature melting in the hot oil.
- Customize your ranch by adjusting the herbs and spices according to your preference.
Brought to you by **Holcy's Kitchen**. Check out more delectable recipes on our YouTube Channel: https://www.youtube.com/@holcyskitchen6548
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