Last nights batch of cheese left me with more curd than I could every fit in my press, so I guess I did something right for once :D . Today, because I saved the curds in the fridge, I was wondering what to do with them. Then an idea popped into my head--why not deep fry them! I am not one of those people that wants everything fried, quite the opposite really. However I have been reading about people on the Cheese Forum who love deep fried cheese curd.
I have never had deep fried curd, but I have had just regular ol' deep fried cheese at restaurants. Keep this in mind when you look at the recipe and pics, since I don't really have a frame of reference. Several quick experiments were tried--deep fried without any coating, fried with corn meal, fried with flour, and fried with a mixture of corn meal, flour, and spices. The last one was the best.
The coating was 2/3's corn meal, 1/3 flour, cracked black pepper to taste, salt, and paprika. I rolled the curds in this mixture, then deep fried them one at a time and let them drain. They weren't as stretchy as deep fried mozzarella, but a lot stretchier than cheddar which surprised me.
Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.