Fresh from Wisconsin, these cheese curds are marinated in a port wine, seasoned with a cajun seasoning and basil, then battered and fried to a creamy, cheesy perfection. They make a fantastic appetizer!
Want to see how it’s done? We have the video right here!
- 1 lb. cheddar cheese curds
- 1/2 cup buttermilk
- 1/2 cup port wine, or your favorite red wine
- 2 medium eggs, whisked
- 1 1/2 cup flour
- 1 1/2 teaspoon baking powder
- 2 tablespoon dried basil
- 2-3 tablespoon cajun seasoning
- 1-quart oil, for frying
- 1 Place cheese curds in a medium-size strainer. In a deep bowl, combine the buttermilk, egg and port wine. Mix well so all the ingredients are incorporated as one.
- 2 Submerge curds in the buttermilk mixture for about 5 minutes then take them out and set back in the strainer, strain and set aside with a plate underneath for no mess.
- 3 In a separate bowl, combine flour, baking powder, and cajun seasoning. Whisk to combine then set aside.
- 4 Using an electric deep-fryer or large Dutch oven, heat oil to about 325 degrees.
- 5 Toss the curds into the flour mixture a few at a time. Shake off excess flour then dip into the buttermilk mixture. Making sure to use the same hand for the dry batter and the other hand just for the wet. Strain well.
- 6 Place the dipped curds back into the flour. Shake off any excess flour and then place them right into the deep fryer. If you have a basket in the deep fryer I would recommend not using it.
- 7 In about 3 to 4 batches, fry the curds about 2 minutes making sure to turn, until curds begin to turn golden brown. Do not crowd the fryer.
- 8 Remove the curds carefully using a metal slotted spoon. Hover the curds over the deep fryer a few seconds so the oil can drain.
- 9 Place cheese curds on a large plate covered with paper toweling to help absorb most of the oil. Serve immediately with Sriracha ketchup, or your favorite dipping sauce