Cheese Curds Recipe

Name: The Brass Tap - Highland Villages Cheese Curds Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cups fresh white cheddar cheese curds; 3 tbs all-purpose flour; 2 tbs cornstarch; 1 each large egg; 2 tbs cold water; 3 tbs panko breadcrumbs; 3 tbs fine dry breadcrumbs (or additional panko); 0.5 tsp salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp paprika; 2 cups vegetable oil (for frying); 0.25 cups mayonnaise; 0.25 cups buttermilk; 2 tbs sour cream; 1 tbs fresh parsley, finely chopped; 1 tsp fresh chives, finely chopped; 0.25 tsp dried dill; 0.125 tsp garlic powder; 0.125 tsp onion powder; 0.5 tsp lemon juice; 0.125 tsp salt; 0.0625 tsp black pepper

Inspired by The Brass Tap - Highland Village

Time30m

Serves2

Lightly breaded & fried with side of buttermilk ranch

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Ingredients

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Cheese Curds

1 cups fresh white cheddar cheese curds

3 tbs 00 bread flour

2 tbs Cornstarch

1 each large egg

2 tbs cold water

3 tbs Panko breadcrumbs

3 tbs fine dry breadcrumbs (or additional panko)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp Watkins garlic powder

1/4 tsp Watkins paprika

2 cups vegetable oil (for frying)

Buttermilk Ranch

1/4 cups Mayonnaise

1/4 cups Buttermilk

2 tbs Sour cream

1 tbs fresh parsley, finely chopped

1 tsp fresh chives, finely chopped

1/4 tsp Dried dill

1/8 tsp Watkins garlic powder

1/8 tsp Onion powder

1/2 tsp ReaLemon lemon juice

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Method

Cheese Curds

Prep and set up

Remove cheese curds from refrigerator and pat dry with paper towel. Set up three shallow bowls/plates: Bowl 1 - flour and cornstarch mixed with 1/4 tsp salt, 1/8 tsp pepper, 1/8 tsp garlic powder, and 1/8 tsp paprika. Bowl 2 - whisk egg with 2 tablespoons cold water until combined. Bowl 3 - combine panko and fine breadcrumbs with remaining 1/4 tsp salt, 1/8 tsp black pepper, and remaining garlic powder and paprika; stir to combine.

Coat the curds

Working in small batches of 6–8 curds to avoid moisture build-up, dredge each curd in the seasoned flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture to fully coat. For a thicker crust, return coated curd to the egg wash briefly and repeat with breadcrumbs for a double coat. Place coated curds on a baking sheet lined with parchment while you finish coating the rest.

Heat oil

Pour vegetable oil into a heavy-bottomed saucepan or deep pot to a depth of about 1½ inches (roughly 1.5–2 cups depending on vessel). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry

Fry curds in batches (do not overcrowd) for 1 to 1½ minutes per batch, turning once with a slotted spoon or spider so they brown evenly. Remove when golden brown and transfer to a wire rack set over a baking sheet or paper towels to drain. The interior should be hot; curds will remain slightly gooey. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining curds.

Finish and season

If desired, season the hot fried curds with a light pinch of flaky salt immediately after frying. Serve hot.

Buttermilk Ranch

While frying or up to 30 minutes ahead, whisk together mayonnaise, buttermilk, and sour cream in a small bowl until smooth.

Add chopped parsley, chives, dried dill, garlic powder, onion powder, lemon juice, salt, and pepper. Taste and adjust seasoning or thin with an extra teaspoon of buttermilk if you prefer a looser dipping sauce.

Refrigerate until ready to serve. Bring to just below room temperature for 10 minutes before serving if refrigerated, so the flavors are more pronounced.