Wisconsin Cheese Curds Recipe
Lightly battered with garlic seasoned flour. Plated with a tangy house dip
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Ingredients
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Cheese Curds
Tangy House Dip
Method
Preparing the Cheese Curds
- 1
Prepare the Breading
In a mixing bowl, combine the all-purpose flour, garlic powder, salt, and black pepper. Whisk together until well mixed.
- 2
- 3
Coat the Cheese Curds
Dip each cheese curd into the wet mixture, allowing excess to drip off, then coat in the seasoned flour mixture. Set aside on a plate.
Frying the Cheese Curds
- 4
- 5
Fry the Cheese Curds
Fry the coated cheese curds in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes or until golden brown, flipping halfway through.
- 6
Drain and Cool
Using a slotted spoon, remove the fried cheese curds and place them on a plate lined with paper towels to drain excess oil.
Making the Tangy House Dip
- 7
Combine Ingredients
In a bowl, mix together the mayonnaise, sour cream, lemon juice, hot sauce, dried dill, and salt until smooth and well incorporated.
- 8
Chill
Cover the dip and refrigerate for at least 30 minutes to allow flavors to meld.
Serving
- 9
Plate the Dish
Serve the hot cheese curds on a platter with the tangy house dip on the side for dipping.
