Cheese Curds Recipe

Roast or char the tomatoes

Preheat broiler or a hot grill. Halve the roma tomatoes and place cut-side up on a sheet pan lined with foil. Drizzle with 1 tablespoon olive oil and sprinkle 1/4 tsp salt. Broil or grill until the skin blackens and tomatoes soften (6–10 minutes). If you prefer a smokier flavor, briefly char the skin over an open flame or use a smoking box or smoked paprika (added later).

Saute garlic and build sauce

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté until fragrant, about 30 seconds — do not brown. Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Simmer

Add roasted tomatoes (including any juices), 1/2 tsp smoked paprika, 1 tsp red wine vinegar, 1/2 tsp honey, 2 tbsp water or stock, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and cook 6–8 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning; add a pinch more smoked paprika if a stronger smoke note is desired.

Blend and finish

Remove from heat and blend the mixture until smooth using an immersion blender or countertop blender. If too thick, add up to 1–2 tablespoons water to reach a smooth, dipping consistency. Stir in chopped basil leaves if using. Strain through a fine mesh sieve for an extra-smooth coulis (optional). Keep warm or chill briefly and bring to room temperature before serving.

Prepare batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1 tsp baking powder, 1 tsp salt, 1 tsp sugar and 1/4 tsp black pepper. In a separate small bowl whisk the egg with 1 cup cold sparkling water. Pour the wet into the dry and whisk briefly until just combined — slightly lumpy batter is fine. Keep the batter cold in the fridge while you heat oil.

Heat oil

Pour vegetable oil into a heavy-bottomed saucepan or deep fryer to a depth of 2–3 inches (use additional oil if necessary). Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise slowly.

Batter and fry curds

Pat the white cheddar curds dry with paper towel. Working in small batches (4–6 curds at a time), dip each curd into the batter, letting excess drip off, then gently lower into hot oil. Fry until golden and crisp, about 1.5–2.5 minutes, turning once for even color. Do not overcrowd the pan. Remove with a slotted spoon to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining batches.

Serve

Transfer fried cheese curds to a serving plate. Spoon or pipe smoked tomato coulis onto the plate as a dipping pool. Sprinkle chopped chives over the curds, and serve with lemon wedges on the side for a bright squeeze if desired. Serve immediately so the curds stay crisp and the cheese remains gooey inside.