Fried Sassy Cow Cheese Curds
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Credit: Tory Miller, Owner/Executive Chef, Graze, Madison, Wis.
The National Culinary Review, July/August 2013
¼-1/3 cup Spanish smoked paprika, to taste
1 T. garlic powder
1 T. onion powder
2 T. sugar
1 T. kosher salt
Pinch cayenne pepper
2½ cups rice flour, divided
2 cups flour
½ cup cornmeal
½ cup vodka
2½ cups club soda
2 cups buttermilk
1 qt. peanut oil
2 lbs. Wisconsin yellow-cheese curds
1. In large bowl, mix paprika, garlic powder, onion powder, sugar, salt, cayenne pepper, 2 cups rice flour, flour and cornmeal. In another large bowl, mix vodka, club soda and buttermilk; stir into dry ingredients. Add enough additional club soda to make a thin, pancake-like batter.
2. Heat oil in medium saucepan or deep fryer to 350ºF. Toss cheese curds in remaining rice flour. In batches, dip curds in vodka batter. Add to oil one at a time. Fry a few at a time (do not crowd) for 30-60 seconds until batter is browned and crisp and cheese has melted; drain. Serve immediately with tangy chopped dill pickle ranch dressing on the side.
16 (2 oz.) servings
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