Deep fried cheese curds.

Recently tried an experiment frying cheese curds. Although good, they tend to melt before the batter sets, ruining the oil. We tried starting with them frozen and it helped but not much.

Any ideas?

Originally posted by Seth Bullock
Recently tried an experiment frying cheese curds. Although good, they tend to melt before the batter sets, ruining the oil. We tried starting with them frozen and it helped but not much.

Any ideas?

Jesus man, my arteries clogged to maximum just reading that. Ouch.

You have stumbled on one of the delicacies found in Wisconsin. Bread the Cheese Curds and place them in hot oil only for a few seconds to get the curds to a golden brown. You don't want the fat too hot and definitely don't leave them on for long. We used to put a little batter in the hot oil and if it started bubbling, then the fat was hot enough to put the cheese curds into. Enjoy!