Buttermilk Crunch Fried Cheese Curds
Recipe by Iowa Food & Family Project
- Prep 10 minutes
- Cook 5 minutes
- Total 15 minutes
- 1–1½ quarts soybean oil
- 3 cups buttermilk
- 2 large eggs
- 2 cups panko crumbs
- ¼ cup flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 2 12-ounce packages fresh cheese curds (white)
In a high-sided, heavy-bottomed pot, heat 1-1½ quarts of soybean oil to 375 degrees F.
Whisk together buttermilk, eggs, panko crumbs, flour, corn starch and baking powder until smooth.
Preparing a few at a time, coat cheese curds in batter and fry a few minutes until golden brown. Remove to a paper towel-lined plate.
Serve immediately with marinara or ranch dressing for dipping.