Fried Cheese Curds

1. 1
   prep · ~2 min

   Pat the cheese curds dry.

   Bring the cheese curds to room temperature and gently pat them completely dry with paper towels. Any surface moisture will cause the oil to splatter and the batter to slip off.

   TIPReally dry curds = better batter adhesion. Don't skip this.
2. 2
   prep · ~7 min

   Preheat the oil for frying.

   Pour the vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil to 375°F (190°C). Use a thermometer to maintain this temperature throughout frying.

   TIPIf you don't have a thermometer, drop a pinch of flour in—if it sizzles and floats immediately, the oil is ready.
3. 3
   mix · ~2 min

   Make the dry batter mix.

   1.In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder until evenly combined.

   2.Remove 0.5 cup of the dry mixture and set it aside on a separate plate or bowl for dredging.
4. 4
   mix · ~1 min

   Whisk the wet batter.

   Add the cold buttermilk and the beaten egg to the remaining dry mixture. Whisk until smooth and thick, with no lumps. The batter should be thick enough to cling to the curds but still pourable.

   TIPCold buttermilk creates a more violent reaction in the hot oil, making the batter extra crispy.
5. 5
   fry · ~1 min

   Dredge and batter the curds in batches.

   1.Take a handful of curds and toss them in the reserved dry flour mixture until lightly coated, shaking off any excess.

   2.Drop the floured curds into the buttermilk batter and stir gently to coat each piece completely.
6. 6
   fry · ~2 min

   Fry the cheese curds until golden.

   1.Carefully drop the battered curds one by one into the 375°F oil, making sure not to overcrowd the pot (fry in 2-3 small batches).

   2.Fry for 1 to 2 minutes, turning them once with a slotted spoon, until puffed and a light golden brown.

   3.Do not over-fry or the cheese will leak out.

   4.Remove the curds with a slotted spoon and drain them on a paper towel-lined baking sheet.

   TIPWork quickly—the first batch sets the pace. Overloading the pot drops the oil temperature and makes the curds greasy.
7. 7
   garnish · ~1 min

   Season immediately and serve.

   While the curds are still hot and glistening, sprinkle them lightly with a pinch of salt. Serve instantly while gooey in the center.

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