Tempura Bacon-wrapped Cheese Curds Recipe

Prepare bacon

Preheat oven to 375°F (190°C). Lay bacon slices on a cutting board and cut each slice in half crosswise to produce 24 shorter strips. Partially cook bacon in a single layer on a rimmed baking sheet for 8–10 minutes until just beginning to render but still pliable (not fully crisp). This makes wrapping easier and reduces final frying time. Remove and blot excess fat with paper towels.

Wrap curds

Pat Clock Shadow creamery cheese curds dry with paper towels. Wrap a half-bacon strip around each curd, overlapping slightly. Secure with a toothpick placed through the bacon into the curd. Arrange wrapped curds on a plate seam-side down. Chill in refrigerator for 15–20 minutes to help bacon adhere.

Prepare sweet potato

Peel the sweet potato and slice into 1/4-inch (6 mm) rounds or 3-inch long matchsticks, depending on whether you want chips or fries. Pat dry thoroughly with paper towels; any surface moisture will cause oil splatter.

Make tempura batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. In a separate small bowl, beat the cold egg lightly then add the ice-cold club soda. Pour the wet into the dry and stir gently with a fork just until combined — lumps are fine. Keep the batter cold by setting the bowl in a larger bowl of ice or refrigerating briefly; do not overmix.

Dust sweet potato

Toss the dried sweet potato pieces lightly with 1/4 cup flour (from the Frying & Finishing section) to give the batter something to cling to. Shake off excess flour.

In a small bowl, whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon chopped chives, 1 teaspoon chopped parsley, 1/2 tablespoon lemon juice, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning. Chill until serving. This sauce complements the richness of the bacon and cheese and the crisp tempura sweet potato.

Heat oil

Pour 1.5 cups neutral oil into a deep, heavy-bottomed skillet or a medium saucepan to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high until it reaches 350–360°F (175–180°C) on a thermometer. If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Fry bacon-wrapped curds (two-stage frying)

Working in batches so you don't overcrowd the pan, dredge each chilled bacon-wrapped curd lightly in flour (the 1/4 cup set aside), shake off excess, then dip into the cold tempura batter to coat completely. Gently slide into the hot oil. Fry for 1–1.5 minutes to set and gain color, turning if needed so all sides are golden. Remove to a wire rack briefly. After frying all batches once, increase oil temperature to 375°F (190°C) if possible and return curds to the oil for a second fry of 30–45 seconds to crisp the bacon and batter and to warm the curd through without leaking. Drain on a wire rack or paper towels and sprinkle with 1/2 teaspoon extra salt while hot.

Fry tempura sweet potato

Fry sweet potato pieces in batches in the 350–360°F oil (or after second-frying the curds) until golden and crisp, about 2–3 minutes for rounds or 3–4 minutes for thicker fries. Remove to a wire rack and season lightly with salt.

Serve

Arrange bacon-wrapped cheese curds and tempura sweet potato on a platter. Serve immediately with the chilled buttermilk dipping sauce. Provide extra toothpicks for easy picking.