Randy Chandler
Cheese curds are fresh curds of cheese, often made with cheddar, and are known for their mild flavor and rubbery texture. They are sometimes breaded and deep-fried, especially in Wisconsin. When cooked, they have a crispy exterior and melted cheese inside. Freezing the curds before frying helps keep the coating intact and prevents the cheese from oozing out. To fry frozen cheese curds, first, prepare a batter or dredge for frying. Dip the curds in the batter, freeze them for 20-40 minutes, and then fry them in oil heated to 350-370 degrees Fahrenheit for no longer than 2 minutes.
How to cook frozen cheese curds
| Characteristics | Values |
|---|---|
| Oil temperature | 350-370 degrees Fahrenheit |
| Frying time | Less than 2 minutes |
| Coating | Flour, breadcrumbs, milk and egg |
| Freezing time | 20-40 minutes |
| Texture | Crispy on the outside, melted on the inside |
| Colour | Golden brown |
| Type of cheese | Mild cheddar |
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What You'll Learn
Use breadcrumbs for less greasy curds
When cooking frozen cheese curds, using breadcrumbs can help create a less greasy dish. Breadcrumbs are a kitchen staple that can add texture and enhance the flavour of your dish.
There are two main types of breadcrumbs: fresh and dried. Fresh breadcrumbs are made from fresh bread and are softer and moister. Dried breadcrumbs, on the other hand, are denser and coarser, resulting in a heavier coating.
If you want to achieve a lighter and less greasy result, consider using panko crumbs instead of traditional breadcrumbs. Panko crumbs are a type of Japanese breadcrumb that is remarkably light and crispy. They are made from crustless bread, which is coarsely ground into larger flakes. This unique texture allows panko crumbs to absorb less oil when frying, making them ideal for creating a lighter and less greasy dish.
To use breadcrumbs when cooking frozen cheese curds, start by preparing your favourite breadcrumb recipe. You can make your own breadcrumbs by pulsing bread slices in a food processor to achieve your desired texture. For finer breadcrumbs, remove the crust from the bread before pulsing.
Once you have your breadcrumbs, you can coat the frozen cheese curds before frying. After coating the cheese curds, place them in the freezer for 20 to 30 minutes. This step helps prevent the cheese from melting and forming a blob when placed in hot oil. Heat the oil to 350 degrees Fahrenheit, and fry the breaded cheese curds in small batches for no longer than 2 minutes.
Using breadcrumbs, especially panko crumbs, when cooking frozen cheese curds will result in a dish that is less greasy and has a delightful crunchy texture.
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Freeze before frying to keep the coating on
Freezing cheese curds before frying is a crucial step to achieving the perfect fried cheese curds. Not only does freezing help prevent a mess, but it also ensures the cheese doesn't melt too quickly, avoiding that undesirable greasy, sticky blob of cheese.
Freezing the coated cheese curds for 20 to 40 minutes before frying allows the coating to firm up and act as a protective layer. This timing is essential; any longer, and you risk the cheese curds freezing solid, making it difficult for the coating to bind properly during frying.
The coating, whether a batter or breading, is essential to achieving the desired texture and flavour. A well-prepared coating will be crispy and golden, enhancing the overall sensory experience. It is also worth noting that some coatings, such as tempura, cook very quickly, which can be advantageous when frying cheese curds to prevent them from melting too quickly.
Additionally, freezing the cheese curds helps to reduce moisture content, further aiding in the browning process during frying. By removing excess moisture, the cheese curds are less likely to become soggy and more likely to develop that desirable crispy texture.
While freezing is a crucial step, it is equally important to ensure that the oil is at the right temperature. If the oil is too hot, the coating may burn, and if it is too cold, the cheese curds may become soggy and fail to achieve the desired golden brown colour. Therefore, it is recommended to heat the oil to around 350 degrees Fahrenheit before carefully adding the frozen, coated cheese curds.
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Use whole milk for the batter
To cook frozen cheese curds, it is important to use the right batter recipe. One way to make the batter is to whisk together milk and egg in one bowl, and then dip the cheese curds in this mixture. The curds are then dredged in flour and dipped again in the egg mixture. Finally, they are pressed into breadcrumbs to coat them. This recipe recommends using whole milk, as skimmed milk will make the egg mixture too watery and prevent it from sticking properly. Replacing the milk with 2% milk should work fine, but whole milk is preferable.
After coating the cheese curds in the batter, they are placed on a wire rack on a baking sheet and put in the freezer for 20 to 40 minutes. This step is important because it keeps the coating on and stops the cheese from oozing out before the curds are fried. Freezing the cheese also prevents it from melting into one big blob when placed in hot oil.
The oil should be heated to around 350-370 degrees Fahrenheit before frying the cheese curds. They should be fried in small batches for no longer than 2 minutes, or until golden brown. After frying, the cheese curds should be removed with a slotted spoon and allowed to cool on a paper towel-lined plate.
Some variations on this recipe include adding breadcrumbs to the batter or using a dredge for frying, which can result in less greasy curds. Cayenne pepper can also be added to the coating for an extra kick.
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Fry in small batches for no longer than 2 minutes
Frying frozen cheese curds is a delicate process, and the key to success is to work in small batches. This ensures that each curd is cooked evenly and thoroughly, achieving that sought-after crispiness on the outside, with melted cheese inside.
Start by freezing your battered or breaded cheese curds for 20 to 40 minutes. This step is crucial, as it keeps the cheese from melting too quickly and oozing out of the coating when it hits the hot oil. It also helps the coating stay intact, resulting in less greasy curds.
Next, heat your oil to the right temperature—around 350 to 370 degrees Fahrenheit. Too hot, and your cheese will burn; too cold, and your curds will become soggy. Once your oil is ready, carefully add a small batch of frozen cheese curds to the hot oil. Keep a close eye on them, as they will cook quickly.
The magic number for frying cheese curds is 2 minutes. You don't want to fry them for longer than this, as they can overcook or burn. Keep an eye on your curds, and if they look done before the 2-minute mark, go ahead and remove them from the oil. Use a slotted spoon to gently lift them out, allowing any excess oil to drain, and then place them on a paper towel-lined plate to cool slightly.
Repeat this process until you've fried all your cheese curds, remembering to work in small batches and always keeping the frying time to no more than 2 minutes. Serve warm, and enjoy the delicious, crispy, cheesy treat that you've just created!
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Heat oil to 350-370°F
Frying frozen cheese curds is a delicate process, and the key to success is maintaining the right temperature. Before frying, it is important to prepare the cheese curds properly. This includes freezing the curds for a while, which helps keep the coating intact and prevents the cheese from oozing out prematurely.
Now, to answer your question directly, heat the oil to 350-370°F. Use a thermometer to monitor the temperature, as this will ensure the best frying results. If the oil is too hot, it will burn the cheese; if it's too cold, the curds won't brown and may become soggy.
Once the oil reaches the desired temperature range, carefully add small batches of the frozen cheese curds to the oil. Fry them for no longer than 2 minutes at 350°F, and remove them from the oil quickly if they show signs of being done faster. The goal is to achieve a golden-brown exterior with a melted cheese interior.
After frying, place the cheese curds on a paper towel-lined plate to absorb any excess oil. Serve and enjoy them warm.
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Frequently asked questions
To cook frozen cheese curds, you will need to deep fry them. First, freeze the cheese curds for 20 to 40 minutes. Then, heat up oil to 350-370 degrees Fahrenheit. Fry the cheese curds in small batches for no longer than 2 minutes, or until golden brown. Remove them with a slotted spoon and lay them on a paper towel to soak up excess oil.
The oil should be heated to 350-370 degrees Fahrenheit.
Fry the cheese curds for no longer than 2 minutes, or until golden brown.
Use breadcrumbs instead of batter for a less greasy result.
You can freeze cheese curds for up to 4 months, but they will lose their squeak and freshness.
