Bite of Minnesota: Homemade Cheese Curds

Have you made it to the Minnesota State Fair yet? I haven't, but as usual, I've heard plenty about the fair from everyone else. Pictures of fried goodness populate my feeds and while I am tempted by a few of the new foods like Jell-O salad ice cream, the chicken and waffle cone, and blueberry beer, the only thing I'm slightly sad about missing is the fried cheese curds. It's tradition and cheese curds always have a spot in my stomach at the fair no matter how full I am from other foods.

However, thanks to a new recipe discovery and the gift of fresh cheese curds from my Wisconsin grandma, I can make some pretty darn good cheese curds at home without navigating parking or long lines. If you are new to frying, my best advice is to get a thermometer. It's essential to getting a crisp yet lightly browned exterior and an ooey-gooey inside. Ours didn't last very long as we popped them in our mouths as soon as they were cool enough to eat. Drizzle with honey a la Foxy Falafel for a variation on the traditional fried curds.

Homemade Cheese Curds

Peanut oil for frying
1/3 cup buttermilk
1/4 cup flour
1/4 tsp baking powder
Pinch of kosher salt
1-2 cups fresh cheese curds

Heat peanut oil in a small saucepan (or fryer if you have one) to 350 degrees. Meanwhile, combine buttermilk, flour, baking powder, and salt in a medium sized bowl and whisk until smooth.

Coat cheese curds in batter mixture and drop one by one into hot oil. Fry for 1-2 minutes, turning often. Remove to a cooling rack when finished. Depending on the size of your pan, you might need to do this in batches.

Let cool slightly and enjoy!