How Can You Go Wrong With Fried Cheese!
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There is this wonderful new facility a few miles from my house called, “The Cheese Factory.” The Cheese Factory is located in Grantsville, MD just up the road from the sleepy little town known as Springs, PA. The milk that is used to make the cheese curds at the factory comes from local Amish farms. The place has a little restaurant inside as well as a small grocery center and gift store. I love it there! They serve their cheese curds with brown gravy and call it “poutine”. Good stuff!
My friends at The Gunny Sack had a few things to say about fried cheese curds that I think you’ll find interesting. Check it out:
If you are from Minnesota or Wisconsin, you know and love fried cheese curds! I’m not sure about other states, but here in Minnesota, fried cheese curds are sold at the state and county fairs, of course, but they are also available at restaurants and even some fast food places. My son wanted to visit the retail store of a local creamery, mainly to get cheese whips (long, narrow strings of mozzarella cheese) and while looking around the store he spotted the cheese curds. So, we decided to buy them and try to make fried cheese curds.”
Does this recipe inspire you to make your own cheese curds? I hope that it does, and I also hope you will share your experience with me in the comments. I always love hearing from you!
Ingredients
2 lbs cheese curds
1½ cups Hiland buttermilk
1½ cups Gold Medal flour
1 tsp Clabber Girl baking soda
2 tsp McCormick garlic salt
1 Eggland’s Best egg
1½ quarts Wesson oil
Instructions:
Heat oil to 375 degrees. Use a thermometer!
Whisk together all the batter ingredients until smooth. Coat several cheese curds with batter.
Fry a few at a time, for several seconds, until golden brown. Drain on paper towel.
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Quick Tip: A traditional deep fryer pot works best when making these fried cheese curds, but you can also use a heavy stock pot on your stove to heat the oil. Be careful!
Thank you to The Gunny Sack for this awesome recipe.