Our friend Luke prepared these wonderful deep-fried cheese curds at a party we had recently.
Because he likes things over the top sometimes, he fried them in a mixture of duck fat and foie gras instead of oil.
I love it when people take things over the top.
But oil should work.
Naturally, I had to have the recipe.
Here it is:
Homemade Deep-Fried Cheese Curds
I am not including any proportions as Luke did not provide them, but, in general, eye-balling works pretty good for something like this. “Eye-balling” is a word, right?
- fresh cheese curds
- oil, for frying
- salt to taste
Freeze the cheese curds for several hours, or until completely frozen and hard. Place the curds into the buttermilk, stir to coat, and drain, reserving the milk. Repeat two more times (this creates a very fine layer of frozen buttermilk around the cheese curds to help protect them during the frying).
Place flour into a bowl and toss the curds in to coat.
Cook the curds in small batches in several inches of hot oil at 350-375 degrees (you can put them in starting at 325) for approximately 3 1/2 minutes, or until golden. (I don’t have a deep-fryer and do my deep-frying in a dutch oven, using a candy thermometer to monitor the temperature).
Remove with a slotted spoon onto a platter lined with several layers of paper towels, sprinkle with salt, and serve.