Waters Edge Cheese Curds Recipe
Garlic cheese curds served with marinara and garlic aioli
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Ingredients
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Cheese Curds
Marinara Sauce
Garlic Aioli
Method
Cheese Curds Preparation
- 1
Prepare the Breading Station
In three separate bowls, set up your breading station: In the first bowl, add flour. In the second bowl, beat the eggs. In the third bowl, add panko breadcrumbs mixed with garlic powder, salt, and pepper.
- 2
Bread the Cheese Curds
Take a cheese curd, coat it in flour, dip it in the beaten eggs, and then roll it in the panko mixture until fully coated. Repeat for all cheese curds.
- 3
Fry the Cheese Curds
In a deep pot, heat vegetable oil over medium-high heat. Once hot (about 350°F/175°C), carefully add the breaded cheese curds in batches. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Marinara Sauce Preparation
- 4
- 5
Add Tomatoes and Seasoning
Add crushed tomatoes, oregano, salt, and pepper to the pan. Stir well and let it simmer for about 15 minutes, stirring occasionally.
- 6
Finish with Basil
Stir in chopped fresh basil just before serving. Remove from heat and keep warm.
Garlic Aioli Preparation
- 7
Mix Aioli Ingredients
In a small bowl, combine mayonnaise, minced garlic, lemon juice, salt, and pepper. Stir until well mixed and creamy.
- 8
Chill
Cover and refrigerate the garlic aioli for at least 30 minutes to allow the flavors to meld.
