Unbelievably addicting, these are not your usual state fair Fried Cheese Curds. They are crunchier, very flavorful and easy to make at home! All with that melt in your mouth experience you would expect from fried cheese!
Today we are taking a part from all the wholesome recipes to tattle nigh cheese. And not any cheeseflower - the finest variety - cooked mallow!
Cheese curds are the by-product of cheese making. They are the curds that don't excrete into the spoiling to create a roll or machine of cheese, usually cheese. They savor modest, with a discourtesy rubbery texture that should screak when consumed strong.
Favourite in the Midwest, they are strongly associated with River, the major producer of cheeseflower in the Amalgamated States. There you can get them caretaker unsoured, within hours of business. If you don't eat them within a attach of days or if you refrigerate them, they retrograde their preferred squeak-able qualities. So the ones you get at the supermarket likely won't screech, which is alright if you are exploit to use them for frying!
Remaining than feeding them earth and recondite cooking them, you can trash them with flavorings - like herbs, spices or seasoning - or use them for Canadian poutine, which is Sculptor fries smothered with cheeseflower curds and gravy.
INGREDIENTS :
FRIED CHEESE CURDS:
- 2 eggs, beaten
- 10 ounces cheese curds
- 1/2 cup all purpose flour
- 2 cups Doritos (choose your favorite flavor), crushed in a food processor
- Canola oil, for frying
DIPPING SAUCE:
- 1/2 cup mayo
- 1 teaspoon paprika
- 1/8 teaspoon oregano
- 1 tablespoon horseradish
- 2 tablespoons ketchup
- A pinch of cayenne (optional)
- Salt and freshly ground pepper, to taste
INSTRUCTIONS :
MAKING THE FRIED CHEESE CURDS:
- Set the all purpose flour, eggs and crushed Doritos in separate bowls.
- Dip each cheese curd in the flour and then in the eggs. Roll them in the crushed Doritos, making sure to press so every curd is well coated. Transfer the coated curds to a baking sheet lined with parchment paper and freeze for 30 minutes.
- Add enough oil to cover the cheese curds to a large pot and heat it, over medium heat, until a deep-frying thermometer inserted in the oil reads 360 degrees F. Fry the cheese curds for 1-2 minutes, turning halfway through, until golden brown. Place the fried cheese curds on a plate lined with paper towels to soak the excess grease.
- Serve the fried cheese curds with the dipping sauce.
MAKING THE DIPPING SAUCE:
- Mix all the ingredients in a bowl until well combined.
- For the best flavor, cover and refrigerate for at least an hour before serving, so the flavors can blend together.
