CHEESE CURDS

 CHEESE CURDS

2 pounds cheese curds

1 ½ cups buttermilk

1 ½ cups (187.5 g) all-purpose flour

1 teaspoon baking soda

2 teaspoons garlic salt

1 large egg, room temperature

1 ½ quarts canola oil, or more depending on the size of your pan

1. Heat oil to 375 °F. Use a thermometer to continually monitor the heat of the oil.

2. Whisk together buttermilk, flour, baking soda, garlic salt, and egg until smooth.

3. Coat 8-10 cheese curds with batter.

4. One at a time, add the batter covered cheese curds into the oil. Cook for several seconds, until golden brown and then remove and drain on a paper towel. Repeat with remaining cheese curds.

Notes

Make sure to use enough oil to completely cover the cheese curds.

Do not overcrowd the cheese curds in the pan.  Ideally, fry 8-10 cheese curds at a time depending on how big your pan is.

Overcrowding the pan will result in undesirable oil temperatures.  Make sure to keep an eye on the oil temperature at all times and adjust the heat if the oil starts to get too hot or too cold.