Cheese Curd Recipes
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 egg, beaten
1/2 cup milk
1 pound cheese curds
1 quart oil for frying
In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter. Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.
Fried Cheese Curds
2 cups Panko bread crumbs
2 teaspoons cornstarch
1 teaspoon ground cayenne pepper
1 tablespoon chopped fresh thyme
1 cup all-purpose flour
4 eggs, well beaten
1 pound cheese curds, 1" to 1-½" wide
Oil for deep frying (high smoke point oils include avocado [520°F], safflower [510°F], soybean, corn, peanut and sunflower [450°F])
Combine bread crumbs, cornstarch, cayenne pepper and chopped thyme in food processor. Process until bread crumbs are finely ground. Place in a pie plate. Place beaten eggs in another pie plate and flour in a third pie plate. Dredge the cheese curds in the flour, then the egg and lastly the bread crumb mixture. Place battered curds on a baking sheet. Set in the freezer for 20 minutes. Heat 3 inches of oil to 365°F to 375°F. Fry the cheese curds in batches until they are crisp and warmed all the way through. Season with salt and pepper. Serve immediately..
• 1 cup curd
• 1 tbsp dried red bell pepper, crumbled*
• 1 tsp thyme
• A few leaves of dill, minced
• 1 tbsp olive oil
Combine all ingredients except olive oil. Pour it on the top after they are combined well. And it’s ready. You’ll see how you can eat more in breakfast with the help of this salad.
*You can also used the usual red pepper, but the one I use makes it more delicious. Mom dries these red bell peppers in Summer. After they are totally dried, she crumbles them and adds some olive oil and little salt to keep these crumbled peppers for Winter days.
Cheese Curd Recipes Links
Best Fried Cheese Curd Recipe
You often find fried cheese curds at the state fair or festivals, or in our case, a local food chain, known as Culver’s. These are so simple to make, and so delicious that you might have to walk away from them, that is, if they last that long on your dining table!
Let’s get started.
- Fresh cheese curds, mixed cheddar, room temperature
- 2 cups of vegetable oil
- 12 oz of light beer
- 1 1/2 tsp baking powder
- 1 cup of all purpose flour
- 2 eggs
- 1 tsp salt
Add the oil to a medium pot, and bring to a medium-high heat. In the meantime you can prepare the batter. In one bowl add the flour, baking powder, and salt. Mix. In another bowl, beat the eggs and add in the beer. Mix. Combine the wet mixture with the dry mixture to form your batter. Make sure you mix well to get any lumps out of the flour.
Once your oil is heated through, dip a handful of the curds into your batter. I use a slotted spoon to scoop a few at a time, letting some excess batter strain, then carefully place them in the hot oil.