Boy, do I love a Curd

Judy's back in Wasilla. Know how I know? There are Wisconsin cheese curds in our fridge.Judy is Andy's mom and she's on her latest trip to Alaska. First in Nome to G2 &  family and now in Wasilla with us! It's great having her here although today we're in a Winter Weather Advisory. It's been snowing the good FLUFFY stuff since we woke this morning. Andy estimates we have 10 inches on the ground and it's expected to keep snowing for five more hours. That means we're enjoying the indoors and snacking A LOT. 

Judy is our cheese curd hook up. She feeds our Midwest-dairy-lovin' cravins'. Cheese curds are the yummy original pieces of newly made cheese:

Know what I love more than poppin' these squeaky nuggets? WHEN THEY'RE DEEP FRIED. In my world, cheese curds are what you buy at the Minnesota State Fair and eat until you're sick. At the fair, they're deep fried.I CRAVE them year-round in this form. And let me tell you, an authentic basket of fried curds are harder to come by because places are now opting for the pre-made "cheese nugget." Not the same thing, no way. Doesn't this make your mouth water?! If not, then you've never been to the MN State Fair. 

Well, given this snowy day, Judy and I have decided to try our own! We're sacrificing the original curds she lovingly packed and will coat them in beer batter and attempt the frying on our own. She's mixing ingredients right now!

So if you're interested, try the dairy section of your midwest grocer's. There are many recipes to Google, but here's an easy one I found:

3 12 oz. cheese curds

vegetable oil for frying

Batter: 1 cup flour

1/4 cup corn meal

1/4-1/2 tsp. salt

1 tsp. baking powder

1 egg

3 oz. (1/4 can) of beer

Mix batter (adding beer a bit at a time) until it's a thick liquid consistency.

Coat cheese curds in batter and drop into oil (about 375 degrees F) about 5 at a time.

Cook curds for about 1 minute (until they start to turn golden) and place on paper towel covered plate.

Enjoy (don't worry, we will!!)

*Amy