Cheese Curds Recipe

Prep curds

Pat the Ellsworth cooperative cheese curds dry with paper towels to remove surface moisture. If curds are large, cut or tear into 1-inch pieces so they are uniform in size. Chill in the fridge while you prepare the batter.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2 inches (roughly 3–4 cups depending on vessel). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float up steadily.

Make dry mix

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tbsp dried parsley and 1/2 tsp dry mustard until evenly combined.

Make beer batter

In a separate bowl whisk the lightly beaten egg into 1 cup very cold beer. Slowly add the wet beer mixture to the dry mix while whisking until mostly smooth. The batter should be thick enough to coat the curds but still runny (similar to pancake batter). If batter seems too thick, whisk in 1–2 tablespoons ice water to adjust. Keep batter chilled until ready to fry; an ice bath under the bowl will help maintain temperature.

Batter and fry

Working in small batches (4–6 curds at a time), dust chilled curds lightly with a tablespoon of extra flour (optional) to help batter adhere. Use a fork or tongs to dip each curd into the cold beer batter, letting excess drip off briefly. Carefully lower battered curds into oil heated to 350°F (175°C). Fry for 2–3 minutes per batch, turning once, until batter is golden brown and crisp. Avoid overcrowding — maintain oil temperature between batches. Use a slotted spoon to transfer fried curds to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed. Continue until all curds are fried.

Finish

Lightly season fried curds with a pinch of kosher salt immediately after removing from oil. Serve hot with apple sauce and roasted red pepper sambal for dipping.

Combine the diced apples, 2 tablespoons water, 2 tablespoons granulated sugar, 1 tablespoon lemon juice and 1/4 tsp ground cinnamon in a small saucepan. Bring to a gentle simmer over medium-low heat, cover, and cook 8–10 minutes until apples are very tender, stirring occasionally. For a chunkier sauce mash lightly with a fork; for a smoother sauce pulse briefly in an immersion blender or transfer to a blender and purée until desired consistency. Taste and adjust sugar or lemon as needed. Cool to warm or room temperature before serving.

If using jarred roasted peppers, drain and reserve a little of the liquid. In a small bowl or mini food processor combine 3/4 cup roasted red peppers, 1 tablespoon finely minced shallot, 1 teaspoon minced garlic, 1/2 teaspoon red chili flakes, 1 teaspoon rice vinegar, 1/2 teaspoon soy sauce, 1/2 teaspoon honey, 1 teaspoon fresh lime juice, 1 teaspoon oil and 1/4 teaspoon kosher salt. Pulse or mash until a coarse, slightly chunky paste forms. Taste and adjust heat with more chili flakes or a pinch of sugar/honey if too acidic. Chill for at least 15 minutes to meld flavors. Serve alongside the hot curds.