Colder weather calls for comfort food. I don’t know about you, but when I think of comfort food, I immediately think of cheese.
Gooey, melty, yummy cheese, served hot. Bonus points if its deep fried!
In honor of the cold temperatures and National Cheese Curds Day on Saturday, Oct. 15, here’s an incredible recipe for homemade fried cheese curds from The Gunny Sack.
FRIED CHEESE CURDS
WHAT YOU NEED:
- 2 pounds cheese curds
- 1 1/2 cups buttermilk
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons garlic salt
- 1 egg
- 1 1/2 quarts vegetable, canola or peanut oil
Heat the oil to 375 degrees, making sure it reaches that temperature slowly. Use an instant read thermometer to keep track of your oil temperature and make sure it is between 375 and 400 degrees before every batch of curds.
Whisk the buttermilk, flower, baking soda, garlic salt and egg together.
When the oil is hot enough, dip 5-8 cheese curds in the batter at a time and fry them in the oil for up to a minute until they are golden brown. If you see cheese leaking out, remove the curds immediately because they are done!
Drain the curds on a paper towel and serve hot with your preferred dipping sauce. Enjoy!