Recipe Background
Famous Wisconsin Cheese Curds bring Midwestern nostalgia, quick to fry and serve.
A warm summer day on the Lake Michigan shoreline was the backdrop for my cousin Eddie's surprise graduation party. Midwestern tradition ran strong in my family, and so naturally, the menu featured all the classics. As a newly-minted culinary enthusiast, I was tasked with making a dish that would live up to Eddie's big accomplishment, and nothing seemed more fitting than a basket of Wisconsin cheese curds. I always found comfort in preparing these; the rhythm of whisking the buttermilk and flour, the sizzle as the curds hit the hot oil, and the brief anxious wait until they puff and turn golden-brown.
Eddie watched with curiosity as I mixed in the garlic salt and baking soda, explaining that the right balance can make or break the flavor. For that evening, I stood porch-side, just a few steps from the portable fryer, sending small batches of curds into their hot bath of neutral oil. Each time I pulled the slotted spoon through the oil, a fresh wave of nostalgia washed over me, remembering family gatherings and Wisconsin summers past. The key was always to drain those curds well on paper towels for just the right crispness.
Looking back, I realize that day wasn't just about celebrating a milestone for Eddie; it was a reminder for all of us about the strength of family traditions. Fries and curds mingled on platters, laughter rose with the sunset, and I felt the simple joy of contributing to a special memory that was as much about taste as it was about togetherness.
Ingredients
- 1 1/2 quarts oil neutral-flavored
- 1 1/2 cups buttermilk
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons garlic salt
- 1 egg
- 2 pounds cheese curds
Directions
- In a large pot or Dutch oven, heat the oil to 375 degrees F.
- Whisk together the buttermilk, the flour, the baking soda, the garlic salt, and the egg until smooth.
- Coat the cheese curds in the batter, working in batches as needed.
- Fry the cheese curds in batches until golden-brown, about 30 seconds-1 minute.
- Drain the curds on paper towels.
- Serve immediately.
×
