Deep-fried cheese curds (yep!)

[Guest guest]

*DROOL*-worthy recipe at the end of this message.....

My first impression of what a cheese curd was came early on, during my most

formative years while at the Minnesota State Fair.Even the mere suggestion from

my mom wanting to split a basket of the deep-fried curds held the potential of

creating a massive meltdown. " NO WAY, MOM! I want my OWN basket!!!! "

It wasn't until high school that I noticed some refrigerated bags of cheesy

chunks that they labeled " cheese curds. " Whaaa? But I thought a true cheese curd

was deep-fried? Oh my. It was a paradigm shift, indeed. And in spite of learning

how to appreciate a fresh & squeaky cheese curd over the last few years, my

heart still swoons over the memories of oozy deep-fried cheese curds.

Last summer, Laurie Crowell of Golden Fig made a Sun-dried Tomato Cheese Curd

that she demonstrated at the MN State Fair

(http://twincitieslive.com/article/stories/s2266920.shtml?cat=12307), I knew I

had to make it eventually! So I finally whipped up the batter and took it over

to Will & Rebekah's last night and we fried 'em up! Folks....this is EASY!

Sooooooo EASY...dangerously EASY...I-might-go make-some-more-right-now-before-I

go-to-bed EASY. All 3 of us ate more of them than we probably planned on but

TOTALLY worth it.

The original recipe is at the link listed above, but here's the traditional

foods version I made from it:

Sundried Tomato Cheese Curds

2 oz. Ale (optional, but marries well w/ the cheese)

5-6 oz. water

2 TB Sundried Tomato Dill Mix (this is a pre-made Golden Fig mix...but it's

basically sundried tomato powder & bits, dried onion, dill, garlic, & sea salt?)

1 TB Baking Powder

1 C Gluten-free flour mix

1 Egg

1 tsp. sea salt

12 oz cheese curds

50/50 blend of tallow and lard

Stir Sundried Tomato Mix into liquid and let sit 1/2 hour.

Heat fat to med-high

Stir in baking powder, flour, egg and salt.

Make sure the batter is thick, otherwise won't coat well!

Dip cheese curd in batter and fry until golden brown (depending on how hot the

fat is, it can take as quick as 30 seconds).

Also planning on making some other variations in the near future. This is too

fun ( & did I mention EASY?)

Becca :-D