If you follow me on Twitter, you are aware of my recent realization that A. I like cheese curds B. my "like" has turned into obsession. This all started when I was prompted to Poutine and I needed cheese curds. The name alone sounds a little gross, or at least not deliciously appetizing, but holy cow they are good!
Cheese curds are a baby cheese, if you will. During the cheese making process, milk is curdled using a combination of acid, rennet and bacterial cultures (yummy, huh?). Cheese curds are milk solids prior to being put into molds and allowed to age, resulting in various tastes and textures of cheese. Cheese curds have a salty, milky taste and are famous for squeaking when eaten. Cheese curds are best fresh, but you can purchase them packaged and preserved.
Not surprisingly, cheese curds are the most popular in Canada and Wisconsin. They can be eaten plain, tossed in salads, melted into bechamel sauce, fried or preapred any other way regular cheese is used. For this recipe I used the same beer batter I use for Beer Battered Onion Rings and Bloomin' Onion sauce for dipping, however they would also taste great with a chipotle remoulade or garlic aioli.
Serves: 4 appetizer potions
Time: 20 minutes
Ingredients for Beer Battered Cheese Curds with Bloomin' Onion Sauce
6 ounces plain cheese curds, frozen
1 cup flour
1 large egg
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon oregano
1 cup beer (your choice, although a light colored beer versus a lager works better)
3 cups vegetable oil
Sea Salt1. Measure 1 cup cold beer into a measuring cup. Start drinking the remainder of the beer. (This step is essential to perfect cheese curds).
Bloomin' Onion Sauce
Bloomin' Onion Sauce
2. In a medium bowl combine flour through oregano and whisk together. It will be thick and pasty. Slowly whisk in beer. Place in the refrigerate for at least 15 minutes. The colder the curds (which should be frozen) and batter are, the better of a golden brown fry you will get.
3. In a large heavy sauce pan heat oil over medium-high heat. You can test the oil by dripping a small drop of batter into the oil, if it starts to float and sizzle, the oil is ready for frying.
5. Dredge frozen cheese curds in the cold beer batter. Working in small batches, place beer battered cheese curds in hot oil. Cook for 3-4 minutes turning to evenly brown. Remove as soon as beer batter is a warm brown and before cheese melts and escapes from the crunchy exterior.
6. Remove each batch to a paper towel lined baking sheet. Sprinkle with desired amount of sea salt. If you are making a large amount, you can keep completed beer battered cheese curds in the oven on 200 degrees to keep warm, but don't heat it up too long or allow them to sit because the cheese will escape!
7. Serve immediately with Bloomin' Onion Sauce or other desired sauce. Enjoy your Beer Battered Cheese Curds with Bloomin' Onion Sauce!
Now you want more, don't ya? Join me on Facebook for daily recipes and discussion, follow me on Twitter or see where I get some of my inspiration on Pinterest!