Living in Minnesota, it is hard not to know what fried cheese curds are. I was first introduced to this treat at the MN State Fair when a teen and it was love at first bite. My husband and kids love this treat too, and so with lots of curds being made around here this summer, I set out to perfect a recipe made with my own curds and whole wheat flour.
Here is the resultant recipe of my experimenting:
- 1 cup whole wheat flour
- 1 teaspoon SUCANAT
- 1/2 teaspoon Real Salt or sea salt
- 1 teaspoon baking powder
- 1 egg
- 1 Tablespoon grape seed oil
- 1 cup milk
- 3 cups cheese curds, large to medium chunks
- oil for frying, I use grape seed oil or coconut oil
In a bowl, mix first 7 ingredients until thoroughly blended.
|Here I am making a double batch|
Heat oil to 375 degrees Fahrenheit, making sure to maintain that temperature through the whole cooking process (use of a candy thermometer is very helpful in doing this step).
Dry the cheese curds with a towel. Then drip 4 to 5 curds at a time in the batter, making sure to coat them on all sides. Then carefully drop the coated curds in the oil and fry.
Flip the curds when the bottoms start to lightly brown. Caution: Not always do the curds want to flip and then I find I need to hold them down, under the oil for a little while to make sure the top side gets cooked.
Transfer the cooked curds to a warm oven. Repeat until all the curds are fried. Hint: Putting the curds on parchment paper keeps them from sticking to your pan.