Sourdough Fried Cheese Curds Recipe

• portioner: 16 servings
• aktiv tid: 5 minutes
• total tid: 20 minutes

Ingredienser

2 pounds fresh cheese curds (white or orange cheddar)

1 cup sourdough discard (280g)

1 large egg

3/4 teaspoon garlic salt

oil for frying

Ranch dressing (optional)

1/4 cup sour cream

1/4 cup mayo

1/4 cup milk

1/2 teaspoon dill weed

1/4 teaspoon dried parsley

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon salt

pinch of black pepper

1 teaspoon white vinegar

Instruktioner

1. Pour oil to a large pot, like a Dutch Oven, until you have about 2 inches of oil or enough to cover the curds completely. Heat the oil to 375 degrees F. Temperature is very important when frying these Sourdough Cheese Curds. If the oil is too hot - the cheese will melt and ooz out before the coating is done frying. If the oil is too cool - the coating will soak up too much oil, leaving you with greasy cheese curds.

2. While the oil is heating up, prepare the cheese curd batter.

3. In a large bowl, add 1 cup sourdough discard (280g), one room temperature egg and 3/4 teaspoon garlic salt. Whisk until smooth.

4. Place 2 lbs cheese curds into the batter and stir until they are all coated.

5. Using a slotted spoon, scoop the cheese curds and allow excess batter to fall off before adding 6-8 cheese curds to the hot oil. Be careful not to over crowd the pot, as this can lower the temperature of the oil. It's best to work in small batches.

6. Fry the Sourdough Cheese Curds for 1-2 minutes or until the coating is lightly golden brown. Remove the fried curds with a steel strainer and place on top of paper towels on top of a wire rack to drain off any excess oil.

7. Repeat the process with the remaining cheese curds.

8. Serve them while hot with homemade ranch dressing and enjoy!

Homemade Ranch

1. Add the 1/4 c mayo, 1/4 c sour cream, 1/4c milk, 1/2 tsp dill weed, 1/4 tsp dried parsley, 1/4 tsp garlic powder, 1/8 tsp onion powder, 1/8 tsp salt, a pinch of black pepper, and 1 tsp of white vinegar to a separate bowl. Stir until smooth.

2. Chill in the fridge for at least an hour before serving.