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I adapted this menu to suit a home fryer that only goes up to 275 degrees. I followed the batter recipe as described, then tossed the curds in panko crumbs and put in the freezer for a half hour. Fry at 275* for about 2 minutes, gently shaking the basket to keep the cheese from sticking to the bottom. Yum!
Tip, if you are having trouble with the cheese expanding and the batter floating to the top, freeze the curds. After frying microwave 10 seconds to make sure center is warm.
Just returned from business trip to Wisconsin with a bag-full (ok, I admit...suitcase-full) of fresh cheese curds. Originally thought I'd eat them raw (squeeky), but tried this recipe tonight. Not only is it simple, but it is almost as good as the local fried curds you get in Wisconsin! thanks, Chef!
These came out good. Thanks.
These were awesome! Everyone loved them!! It certainly would not have made 2.5 pounds worth of curds. But excellent tasting anyway!!
These are wonderful. They are the perfect snack to enjoy while watching football on t.v. My deep fryer is kind of a pain to clean, but these cheese curds make it worth it.
WOnderful! Over here in Northern New England, I used the Farmer's Cheese curds that I get up in Quebec that they use for poutine. I loved the mild and salty flavor. YUM!
Bless you for posting this recipe! Although I'm not originally from WI, my parents are, and I always order these at my fave Friday Night Fish Fry when I'm back there. Can't wait to try these at home!!!