BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 2 2010
Wisconsin Cheese Curds
2 cups Panko bread crumbs
2 teaspoons cornstarch
1 teaspoon ground cayenne pepper
1 tablespoon chopped fresh thyme
1 cup all-purpose flour
4 eggs, well beaten
1 pound Wisconsin cheese curds
Oil for deep frying
Combine bread crumbs, cornstarch, cayenne pepper and chopped thyme in food processor. Process until bread crumbs are finely ground. Place in a pie plate.
Place beaten eggs in another pie plate and flour in a third pie plate. Dredge the cheese curds in the flour, then the egg and lastly the bread crumb mixture.
Place battered curds on a baking sheet. Set in the freezer for 20 minutes.
Heat 3 inches of oil to 365F to 375F. Fry the cheese curds in batches until they are crisp and warmed all the way through. Season with salt and pepper. Serve immediately.