Breaded Cheese Curds

1 cup gfGoodies Breading and Batter Mix

1/2 cup + 4 tablespoons water

1 pound fresh cheese curds**, frozen and then rethawed. Freezing helps the breaded curds tolerate heat.

In a deep, heavy-bottomed pan pour oil to 1½ to 2 inches or use a fryer. Preheat to 365 degrees.

Combine Breading and Batter Mix and water – it will be similar to the thickness of gravy.

You can adjust the thickness with more water. Batter that is too thick may not produce a crispy coating.

Stir Breading and Batter Mix until well-blended and again before each dip of curds.

Coat curds and, by hand, scoop out battered curds, slightly draining some of the batter. Carefully sprinkle into oil so each curd cooks individually. To ensure a crispy coating, make sure to keep the oil between 350-365 degrees and let the temperature recover after each batch.

Also try: mushrooms, cauliflower, shrimp, fish fillets, onion rings. Be creative. Have fun!

** We recommend cheese curds from the Ellsworth Cooperative Creamery.