Ingredients with Measurements:
- 1 pound cheese curds
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Thermometer for monitoring oil temperature
Step-by-step instructions:
1. In a shallow bowl, mix together the flour, garlic powder, paprika, salt, and black pepper.
2. Pour the buttermilk into another shallow bowl.
3. Place the panko breadcrumbs in a third shallow bowl.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
5. Dip each cheese curd in the flour mixture, then in the buttermilk, and finally in the panko breadcrumbs, pressing the breadcrumbs onto the cheese to adhere.
6. Fry the cheese curds in batches until golden brown, about 2-3 minutes.
7. Use a slotted spoon to transfer the cheese curds to a paper towel-lined plate to drain excess oil.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 minutes
5. Temperature:
Oil temperature for frying: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 20g
Saturated Fat: 12g
Cholesterol: 60mg
Sodium: 680mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 3g
Protein: 16g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk or a mixture of milk and vinegar.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
Variations:
- Add some cayenne pepper or hot sauce to the flour mixture for a spicy kick.
- Use different types of cheese curds, such as cheddar, mozzarella, or pepper jack.
- Serve with a dipping sauce, such as ranch dressing or marinara sauce.
Tips and tricks:
- Make sure the oil is at the right temperature before frying to ensure the cheese curds cook evenly and don't absorb too much oil.
- Work in batches to avoid overcrowding the fryer or pot.
- Use a slotted spoon to transfer the cheese curds to a paper towel-lined plate to drain excess oil.
Storage instructions:
Paul Cheese Curds are best served fresh and hot, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the cheese curds on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the Paul Cheese Curds on a platter with a sprinkle of chopped parsley or green onions for color.
Garnishes:
Chopped parsley or green onions.
Pairings:
Paul Cheese Curds pair well with a cold beer or a glass of white wine.
Suggested side dishes:
French fries, onion rings, or a side salad.
Troubleshooting advice:
- If the cheese curds are not crispy enough, increase the frying time or temperature.
- If the cheese curds are falling apart, make sure to press the breadcrumbs onto the cheese firmly to adhere.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the cheese curds are fully cooked before serving.
Food history:
Cheese curds are a popular snack in the Midwest, particularly in Wisconsin, where they are often served deep-fried.
Flavor profiles:
The Paul Cheese Curds are crispy on the outside and gooey on the inside, with a savory and slightly salty flavor.
Serving suggestions:
Serve the Paul Cheese Curds as an appetizer or snack.
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