Fried Jalapeno Cheese Curds at Leo Geils blog

Fried Jalapeno Cheese Curds. In another bowl, whisk together milk and egg. Whisk together buttermilk, flour, baking soda, garlic salt, and egg until smooth. Cook for several seconds, until golden brown and then remove and drain on a paper towel. The panko bread crumbs make the coating really light and crunchy. One at a time, add the batter covered cheese curds into the oil. Dredge each curd into the flour. Combine breadcrumbs in another bowl. Repeat until all cheese curds are completely coated. Place flour and salt in a medium bowl. 2 quarts corn oil for frying. Repeat with remaining cheese curds. Place the bowl back into the fridge so everything stays cold. Dip the cheese curds in the milk and egg, then dredge in the flour, then back into the egg mixture and press then in the bread crumbs to coat. Carefully add the cheese curds a handful at a time, not touching into the hot oil. Place the cheese curds in the batter and coat them thoroughly.

The Creamery Jalapeño Cheese Curd
from thecreameryutah.com

Whisk together buttermilk, flour, baking soda, garlic salt, and egg until smooth. 2 quarts corn oil for frying. In another bowl, whisk together milk and egg. Dip into the egg/milk wash and then dredge in seasoned bread crumbs. Repeat with remaining cheese curds. Place flour and salt in a medium bowl. The panko bread crumbs make the coating really light and crunchy. Let them fry for about 1 minute, flipping halfway through until lightly golden brown. Dredge each curd into the flour. Repeat until all cheese curds are completely coated.

The Creamery Jalapeño Cheese Curd

Fried Jalapeno Cheese Curds Whisk together buttermilk, flour, baking soda, garlic salt, and egg until smooth. 2 quarts corn oil for frying. Place the bowl back into the fridge so everything stays cold. Carefully add the cheese curds a handful at a time, not touching into the hot oil. Place the cheese curds in the batter and coat them thoroughly. Whisk together buttermilk, flour, baking soda, garlic salt, and egg until smooth. Dip the cheese curds in the milk and egg, then dredge in the flour, then back into the egg mixture and press then in the bread crumbs to coat. The panko bread crumbs make the coating really light and crunchy. Place flour and salt in a medium bowl. Dip into the egg/milk wash and then dredge in seasoned bread crumbs. Cook for several seconds, until golden brown and then remove and drain on a paper towel. One at a time, add the batter covered cheese curds into the oil. Combine breadcrumbs in another bowl. Repeat until all cheese curds are completely coated. Place coated curds on a wire rack resting in a rimmed baking sheet. Let them fry for about 1 minute, flipping halfway through until lightly golden brown.

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