Being that we live in such a "cheesy" state, we are naturally lovers of these squeaky little chunks of cheese called "cheese curds". I'm not sure how readily available they are in other areas, but here in Northern Wisconsin they can be found anytime at the local grocery store. Freshness is crucial, and one way to tell if they are is to bite into one and see if it squeaks against your teeth. If it does, it's fresh.
Rich and I absolutely love our cheese curds breaded and deep-fried, and dipped in ranch sauce. Oh my, it is so naughty but delicious! You bite into the hot cheese curd and a big warm, melted string of cheese hits your mouth...salty and delcious! Who needs to go to the fair when you can make them in your own kitchen?
Deep-Fried Cheese Curds
1 lb. fresh cheese curds (white or yellow), room temperature
1 c. beer
2 eggs, beaten
1 c. flour
1/2 t. salt
1 t. baking powder
Pour the oil in a deep-fryer or medium-sized frying pan deep enough that it'll completely cover the curds when submerged. Heat the oil to 375 degrees.
In the meantime, add together: eggs, beer, flour, baking powder, and salt. Mix well until it's very smooth and creamy. Drop the curds, a few at a time, into the batter. Lay the battered curds on a strainer and tap a few times to remove excess batter:
Put about 10 or so curds into the hot oil and fry for about a minute, or until light golden brown. If you overfry them, they will look like cheese splats instead of cheese curds. The oil must be at the right temperature because if it's not hot enough, you'll get soggy curds. Not good. Remove from oil with slotted spoon and lay on paper towel to soak up excess oil. Serve hot with sauce of your choice. MMMmmm!
If you get a chance, check out my new sister site Sunday Baker Hit or Miss
where I am reviewing books, sites, products, services, you name it. I'll also be doing periodic product giveaways. I'd love to hear your reviews/opinions as well!
To join Sunday Baker at Facebook, go HERE and to see my daily tweets, become my Twitter pal HERE.