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Old 01-14-2009, 07:41 PM   #1
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ISO recipe for Deep-fried Cheese Curds

Talk to me, oh wise ones.
I just read something about a place called Curly's Pub,
Green Bay, Wisc. where these seem to be one of the favorite/addictive pub foods. They look MAVOLOUS!!!
Then I checked some recipes.
ALL say they can only be eaten immediately & hot.
Some say "fresh cheese" some say cheddar.
Some say use beer, others milk.
?????????????????????????????????????????????????? ??

What do you do and what are the dipping sauces, if any?

Recipes please.

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Old 01-14-2009, 07:46 PM   #2
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I'm interested too!
I've never had them with dipping sauces (say at restaurants here).
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Old 01-14-2009, 07:52 PM   #3
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I don't know know about the cheese curds for sure, but one recipe I do alot is fried mac and cheese. I use fresh mozzerella and smoked gouda as my cheese in the pasta, I let it chill and then cut rounds out of it. I bread it and fry it with a goat cheese sauce on top. It's really good, and something cool that you wouldnt expect to be fried.
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Old 01-14-2009, 08:02 PM   #4
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I saw a thing on the food network just last week, where Giada made deep fried cheese balls with a balsamic dipping sauce ( i think). She used smoked mozzarella and ricotta. Shredded, mixed and rolled into a ball. Rolled in flour, then egg, then panko bread crumbs and deep fried.

Not sure if this is what your looking for, but it looked pretty good to me. The show was on just last week . And im sure u can find the exact recipe at the food network site.

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Old 01-14-2009, 08:47 PM   #5
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We use cheddar curds from "Suttner's" a few miles from the house but really, you can use your favorite cheddar and cube it into bite size pieces. I think the key is to use a batter you already like. We mix up an egg, flour with salt, a little milk and beer to make it thin (should stay between the tines of a fork when dipped). I know others that simply dip in beaten egg and toss with flour than fry. If you fry fish, you can use that batter. You get the idea ...

Freeze the curds before you fry and you'll have full fried curds, you won't "leak" cheese. After you coat your curds, fry them in a couple inches of hot (375'ish) oil, depending on the size of your curds. It should be deep enough for them to be completely submerged and not touch the bottom. Fry until golden brown. Drain on a paper towel and sprinkle with a little salt. We eat ours plain or dipped in a little ketchup or ranch. You should also have them with an ice cold Leinie's.

There isn't an exact science ... Some of the best fried curds I've ever had come from the local fairs. They serve them up simple but all use good cheddar. I had Curly's a few summers ago when we were there and did the tour (highly recommended if you are in Green Bay). They were very good!
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Old 01-14-2009, 09:11 PM   #6
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When we lived in Oregon, we used to drive to Tillamook on the coast and buy real cheese curds. I loved them because they were kinda squeaky when you bit them. Then, the other day, I saw some cheese curds from Oaxaca at the local supermarket. I bought some, but have never thought of deepfrying them. Sounds scrumptious.

And Tanner? Welcome to DC. You really ARE a 14-year-old cook - I took a look at your promising website. You have a great future ahead of you - be sure to hang out with us and you'll meet some very nice people and learn alot. A secret about cooking? Nice people do it...no meanies here.
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Old 01-14-2009, 09:11 PM   #7
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They are so common in WI restaurants that I've never made them, but the best ones are always beer battered. DW just salts her's, and I dip mine in Ranch dressing...
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Old 01-14-2009, 09:13 PM   #8
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Oh boy, JM. Thank you. They sound right up my alley.
So when they say curds, they mean pieces or cubes?
I think that's what was throwing me.
Beer & milk, eh?
I think I'll try these while it's chilly here.
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Old 01-14-2009, 09:38 PM   #9
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QS, cheese curds are a special item that may only be readily available regionally, in areas that make cheese. Here's an explanation:What is a Cheese Curd?

But I'm sure you could still make something very yummy using of cubes of good cheddar cheese, 'cause I don't think Florida is a cheese-producing state. Is it?
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Old 01-14-2009, 09:47 PM   #10
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LOL! Karen to both the site and Florida.
The closest producer is an italian deli guy about 28-30 miles away who makes his own mozz. To die for, but not to drive for, except special occasions.
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