Cheese Curds Recipe
crispy white cheddar curds. roasted tomato aioli.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheese Curds
Roasted Tomato Aioli
Method
Cheese Curds
- 1
Prepare the Cheese Curds
In a medium bowl, add the white cheddar cheese curds and set aside.
- 2
- 3
Bread the Cheese Curds
Take each cheese curd and coat it first in flour, then dip it into the beaten eggs, and finally roll it in the breadcrumbs until fully coated. Repeat for all cheese curds.
- 4
Heat the Oil
In a deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Cheese Curds
Carefully add the breaded cheese curds to the hot oil in batches, frying until they are golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove them and drain on paper towels.
Roasted Tomato Aioli
- 6
Roast the Tomatoes and Garlic
Preheat your oven to 400°F (200°C). On a baking sheet, combine the cherry tomatoes and whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until the tomatoes are blistered and the garlic is soft.
- 7
Blend the Aioli
Once roasted, place the tomatoes and garlic in a blender or food processor. Add mayonnaise, lemon juice, salt, and pepper. Blend until smooth and creamy.
- 8
Adjust Seasoning
Taste the aioli and adjust seasoning with more salt or lemon juice if necessary. Transfer to a serving bowl.