Deep-Frying Cheese Curds: A Tasty Adventure

Cheese curds are a delicious snack, often found at fairs and carnivals. They are especially popular in Wisconsin and Minnesota, where they are a favourite comfort food. Making fried cheese curds is easy: coat the curds in a batter made from flour, baking powder, eggs, and milk, then deep fry them in hot oil until golden brown. The whole process should only take around 25 minutes.

Heat oil to 350-375°F

Heating the oil to the correct temperature is crucial to achieving the perfect cheese curds. Too low, and your curds won't fry properly; too high, and you risk burning the curds or having the oil spill over.

Heat your oil in a large, heavy skillet or deep fryer. Use a thermometer to monitor the temperature carefully, aiming for between 350-375°F. This temperature range is known as the "goldilocks zone" for deep frying, providing the ideal balance between heat and cooking time.

At 350-375°F, the oil will be hot enough to create a crispy, golden-brown exterior on your cheese curds without overcooking or burning them. It is important to maintain a consistent temperature throughout the cooking process, so adjust your heat source as needed to stay within this range.

Additionally, when frying the cheese curds, be sure to do so in batches to avoid overcrowding the pan. This will ensure even cooking and help maintain the oil temperature.

Prepare the batter

To prepare the batter, you will need a few simple ingredients: flour, baking powder, eggs, milk, and a touch of salt. If you want to add a little extra flavour, you can also include some garlic salt or granulated garlic.

Start by sifting together the dry ingredients in a medium-sized bowl. This will ensure there are no lumps in your batter. Next, stir in the eggs and milk. Mix everything together until you have a smooth, even batter. If you prefer a thinner consistency, simply add a little more milk.

The key to a good batter is getting the right consistency. It should be thick enough to coat the cheese curds evenly, but not so thick that it becomes heavy and doughy. A thinner batter will give you a lighter, crispier coating on your fried cheese curds.

Now, you can coat the cheese curds with the batter. Drop a few curds at a time into the batter and use a spoon or your hands to ensure they are evenly coated. You can also use a wire strainer to help with this process. Just place the curds in the strainer, shake to coat, and then remove them with the strainer.

Once the curds are coated, you can carefully shake off any excess batter. This will help ensure that the batter doesn't become too thick or clumpy when fried.

Coat the cheese curds

To coat the cheese curds, you'll need to prepare a batter or a wet mixture. The base of the batter is usually flour, eggs, and milk. You can also add baking powder, baking soda, garlic salt, and buttermilk. Whisk the ingredients together until smooth. You can adjust the consistency of the batter by adding more milk to make it thinner.

Once the batter is ready, coat the cheese curds by dipping them into the mixture. You can use a wire strainer to remove them from the batter, shaking off any excess. Alternatively, you can use a flour-egg-breadcrumb method to coat the curds. Set up an assembly line with separate bowls of flour, egg wash, and seasoned breadcrumbs. Dip the curds in the milk and egg wash, then dredge them in flour, and finally press them into the breadcrumbs to coat.

Some recipes suggest double-coating the cheese curds for a thicker batter. You can do this by repeating the process and dipping the curds in the batter or wet mixture a second time.

After coating, the cheese curds are ready to be fried.

Fry for 1-2 minutes

Frying is the most crucial step in making cheese curds. It determines the texture and taste of the final product. Here is a detailed guide to frying cheese curds to perfection:

When frying cheese curds, timing is essential. The ideal frying time is 1-2 minutes. This short time frame ensures that the cheese curds are cooked enough to achieve a golden brown exterior and a melted, gooey interior. Overcooking will result in a tough texture and an unpleasant taste.

During the frying process, it is important to maintain a consistent temperature of around 350-375°F. This temperature range is hot enough to cook the cheese curds quickly and create a crispy exterior without burning them. It is recommended to use a thermometer to monitor the oil temperature and adjust the heat as needed.

Before frying, ensure that the cheese curds are thoroughly coated in the batter. This step ensures an even and complete fry. Carefully place the coated cheese curds into the hot oil, being cautious not to overcrowd the pan or deep fryer. Overcrowding can cause the oil temperature to drop, resulting in greasy and undercooked cheese curds.

While frying, keep a close eye on the cheese curds. They should be fried for approximately 1-2 minutes or until they turn a golden brown colour. This colour transformation indicates that the exterior is crispy and the interior is melted. Be cautious not to overcook, as it can happen quickly at high temperatures.

Once the desired colour and texture are achieved, use a slotted spoon or tongs to remove the cheese curds from the oil carefully. Place them on a paper towel-lined plate to absorb any excess oil. This step helps to maintain the crispness of the cheese curds and improves their overall texture.

Finally, sprinkle the cheese curds with a pinch of salt to enhance their flavour. This step is optional but recommended, especially if you want to accentuate the savoury taste of the cheese. Remember to taste a cheese curd first, as they are naturally salty, and adjust the amount of salt added accordingly.

Drain on paper towels

Once your cheese curds are golden brown, it's time to drain them on paper towels. This step is important to remove any excess oil from the frying process. Place the fried cheese curds on a plate lined with paper towels, ensuring they are in a single layer with space between each curd. This will help to absorb any excess oil and prevent the curds from becoming soggy.

Depending on the recipe, you may want to sprinkle the cheese curds with a pinch of salt while they are still hot. This will enhance their flavour, but be mindful that cheese curds are naturally salty, so you don't want to overdo it. It's always better to start with a smaller amount and add more if needed.

If you are making a large batch of cheese curds, you may need to work in batches to ensure the fried curds don't become overcrowded and steam instead of frying to a crispy texture. Transfer the drained curds to a serving plate or bowl and repeat the frying process with the remaining batter-coated curds.

It's important to note that fried cheese curds are best enjoyed fresh. They don't hold up well to storage, so it's best to serve them immediately after frying and draining. This ensures you get to enjoy the crispy, melty, cheesy goodness at its finest!

Frequently asked questions