Olive oil, various spices, and Italian breadcrumbs were used to marinade broccoli and cauliflower florets before they were roasted for 20 minutes. Absolutely excellent describes this dish!
| Prep Time: | 10 mins |
| Cook Time: | 1 mins |
| Total Time: | 11 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs, beaten
- ½ cup milk
- 1 pound cheese curds
- 1 quart oil for frying
Instructions
- In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter.
- Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 136 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 196 mg |
| Sugars | 0 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
The batter was too bland.
These were great! I made exactly as written (I did let curds get to room temperature as another reviewer suggested). My family loved them!
Its really good but needs improvement. We added cornmeal to make it a little bit more crunch to them instead the fluffy curds. We also had problems with the cheese spilling out because the batter was too thin even though we followed the recipe and still added more corn meal. If you love fluffy curds and melty cheese you will love this recipe but if you want crunchy curds you might want to try a beer batter, panco batter, or just at more things to make it crunchier. Thanks!!!
YUMMY Great recipe to make, right now because of the Rona Restrictions, that everyone can enjoy!!
This was a great recipe. My first time making it, I’ll definitely give it a try again. Next time, I’ll take the reviews stating to try it with beer. I believe that’ll give it more flavor.
This was pretty good. I froze the curds before hand. Only fried 4-5 at a time. Batter was a little thick, added about 1 tblsp more of milk. Also about 1/4 tsp salt.
Made for my boyfriend and his family but didn’t have baking powder. They loved it
Now don’t get me wrong, cheese curds are my all time favorite food (coming from Minnesota) but this recipe needs a little work. You need beer instead of milk and also need some spices such as garlic powder, cayenne, onion powder, pepper and paprika to really bring out the flavor.
This is a great recipe, but for my personal taste, I will omit the salt completely next time. Even the tiny amount the recipe called for made these VERY salty to me. Otherwise, they came out great.
Great recipe………they were delectable!!
This is my second attempt. With the tweaking and experimenting I did they came out perfect. Here is what you do, bring peanut oil up to 375 degress or a bit higher (this is a must). Bring curds to room temperature and roll in flour before battering. This recipe makes about 20 curds. I used (approx) 1/8 cp buttermilk, splash of beer, 1/4 cp flour,and 1/8 tsp baking powder and mix. Roll curds in flour and then in batter. Drop in oil and fry approximately 30 sec or until brown. I’ve found that by using buttermilk it gives the curds more flavor and they brown up nicely. Please give this a try, It worked for me! Finally!!!
I also added garlic powder & some cayenne powder- some were delish, but I need a lesson in frying. The batter fell off!
Unless its whipped in the mixer the batter turns out too thick and the ending result is almost not even a cheese curd just over coated warm soft cheese. I used this recipe twice because I had no beer for the Real Wisconsin Cheese Curds which is the 5 star cheese curd recipe.
This is super easy to make, but the outcome was undesirable. The batter didn’t stick to the curds and the cheese melted before the batter browned. Suggestions welcomed!
Good recipie. The best fried cheese curds I ever had were deep fried buffalo wing flavor cheese curds.
After many variations we think we cracked the State Fair code..(MN that is…) Add garlic powder and a touch more salt. I used half mix of beer and mil. I found freezing the cheese curds overnight and having the oil between 400and 410 work best. I also foundyou had to continue move them around in the oil. I could only do 2-3 at a time other wise they weren’t evenly done. Cook just under a minute (golden brown) Hope this helps!!!!
YOU MUST FREEZE THE CHEESE CURDS BEFORE MAKING!!! OTHERWISE THEY CREATE A GIANT CLUMP OF CHEESE THAT IS REALLY GROSS!!!!!!!
Love it!!!! My husband and I are from Minnesota and we had to move to California for the Air Force, we have been craving cheese curds and looking at the fairs for them but nobody knows what they were except those from the midwest! My mom brought us cheese curds when she came to visit and I could eat them all day ever day!!!
Nothing like fair curds… at all. I should have taken heed to all the negative reviews.
these cheese curds are quick, easy, and delicious… but they’re not midwest cheese curds. the batter forms a very thin crust almost like a tempura batter
this was more a pancake covered cheese slug…sorry this batter needs to be crisper….temp was right…i am thinking a cornmeal/fishfry seasoned batter to be better…i had the same prob with a halibut recipe….so from now on egg dip and dredge in panko and louisiana fish fry batter…crispy and flavorful