Crisp Buttermilk-Battered Cheese Curds

What you need

• 450 g (1 lb) fresh cheese curds, white cheddar, at room temperature
• 140 g (1 cup) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt, plus a pinch to finish
• 240 ml (1 cup) buttermilk
• 1 large egg
• 1 l (4 cups) vegetable oil, for frying

Method

Restated from the original video

1. 1

   Pat the cheese curds dry and leave them out for 20 min, so the batter clings.

2. 2

   Pour the oil into a heavy pot to a depth of 6-7 cm (2 1/2 in). Heat to 190 °C (375 °F) and check with a thermometer.

3. 3

   Line a plate with paper towels.

4. 4

   Whisk the flour, baking soda and salt in a large bowl. Add the buttermilk and egg and whisk into a smooth, thick batter.

5. 5

   Tip in half of the curds and turn them until every piece is coated.

6. 6

   Lift out 8-10 curds at a time, let the extra batter drip off and lower them into the oil. Do not crowd the pot.

7. 7

   Fry until deep golden, 45-90 seconds. Move them with a slotted spoon so they do not stick together.

8. 8

   Drain on the paper towels and sprinkle with a pinch of salt.

9. 9

   Let the oil return to 190 °C (375 °F), then batter and fry the remaining curds.

10. 10

    Serve right away, while the centres are still soft and stretchy.

Imported from createkidsclub.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.