Description
That’s right, you’re allowed to have a cheesy fried treat every now and then!
Ingredients
Scale
- 5 cups cherry tomatoes, cut in half lengthwise
- 1/4 cup red onion, chopped
- 8 – 10 fresh basil leaves, chopped
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- Salt and fresh ground pepper to taste
For the fried buffalo cheese curds:
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 2 eggs
- 1 tbsp whole milk
- 2 cups Panko breadcrumbs
- 8 oz buffalo ranch cheese curds
- Vegetable oil for frying
Instructions
- Combine flour and salt in a shallow bowl. Stir so the salt is incorporated evenly.
- Break eggs into a second shallow bowl with 1 tablespoon of milk. Beat the eggs.
- Place breadcrumbs into a third bowl.
- Coat the curds first with flour, then the egg, and finally the bread crumbs. It is very important to coat the cheese curds evenly and thoroughly.
- Place coated curds on a wire rack resting in a rimmed baking sheet. Freeze the cheese curds for 30 to 60 minutes.
- Set up another wire rack on a baking sheet or line a plate with paper towels.
- Pour enough oil into a large skillet or a pot to reach about 2 inches of oil.
- Heat the oil over medium-high heat. Use a thermometer to make sure the temperature is 375 degrees.
- Fry a few curds at a time, carefully drop a few in at a time. Do not crowd the skillet. Fry for about 1 minute, turning them once. Cook until they are golden brown.
- Remove the fried cheese curds with a slotted spoon and place them on a clean wire rack over a baking sheet to drain.
- For the accompanying summer tomato salad, in a large bowl combine the tomatoes, red onion, basil, olive oil, garlic and season liberally with salt and pepper.
- Let the tomato mixture sit room temperature for about 20 minutes to let the flavors blend (the juices from the tomatoes will release and create a kind of dressing). Toss well, serve, and enjoy!