Cheese Curds Recipe

Make sauce first

Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil. When shimmering, add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add chopped canned tomatoes and 1 tablespoon tomato paste, stirring to combine. Bring to a gentle simmer.

Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar. Simmer gently, uncovered, 12–15 minutes until slightly reduced and bright.

Stir in chiffonade of fresh basil, simmer 1 minute, then remove from heat. Taste and adjust salt/sugar as needed. Keep warm while frying cheese curds.

Prep curds

Pat cheese curds dry with paper towels to remove surface moisture. If curds are large, cut into 1–inch pieces so they fry evenly. Place on a tray and refrigerate for 10 minutes to firm slightly.

In a mixing bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika.

In a separate small bowl whisk the egg with the cold club soda (or beer). Pour wet into dry ingredients and whisk until just combined; a few small lumps are fine. Batter should be thick enough to coat but still fluid — adjust with a tablespoon of cold water if too thick.

Heat oil in a deep pot or a heavy-bottomed skillet to 350°F (175°C). Use a thermometer to maintain temperature. If you don’t have a thermometer, oil should be sizzling but not smoking.

Place 1/2 cup additional flour in a shallow bowl. If using breadcrumbs, place them in a second shallow bowl. Working in batches of 6–8 curds, toss curds lightly in flour to coat, shaking off excess.

Dip floured curds into the batter to fully coat. For extra crunch, after batter, roll curds in breadcrumbs and press gently to adhere.

Carefully lower coated curds into the hot oil using a slotted spoon or spider. Fry 2–3 minutes, turning as needed, until batter is golden brown and crisp. Do not overcrowd the pot; maintain oil temperature between batches.

Use a slotted spoon to transfer fried curds to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Repeat until all curds are fried.

Portion fried curds onto a serving plate. Spoon warm pomodoro sauce alongside or place in a small ramekin for dipping.

Sprinkle optional freshly grated Parmesan over the curds and garnish with basil leaves. Serve immediately while hot and squeaky inside.