I had never heard of cheese curds until I moved to Wisconsin. But they are everywhere here, especially at tailgate parties, and whenever people get together to watch the Green Bay Packers, Milwaukee Brewers or the University of Wisconsin Badgers. But you don’t have to watch sports to enjoy them. I gave these a bit of a Mexican flair!
Ancho Chile – White Cheddar Cheese Curds
2 cups Panko bread crumbs
2 teaspoons corn starch
1½ teaspoons ground ancho chile pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon Mexican oregano
½ teaspoon cayenne pepper
Salt and pepper to taste
1 cup all-purpose flour
4 eggs, beaten
2 tablespoons water
1 pound cheese curds (use large curds)
Grape seed oil or vegetable oil
Place the bread crumbs, cornstarch, ancho chile powder, onion powder, garlic powder, Mexican oregano, cayenne, salt and pepper in a food processor.
Pulse the mixture until it is almost finely ground. Place in a medium bowl.
Place the eggs in a separate bowl along with 2 tablespoons of water and beat well. Add the flour to another bowl.
Heat the oil in a pan that is deep enough to fry the cheese curds to about 350 degrees Fahrenheit.
Dredge the cheese curds in the flour, then the eggs and finally the bread crumb mixture. Place a few cheese curds in the oil to fry. Do not overcrowd the cheese curds. When they are golden in color, remove them and place them on a plate lined with paper towel to drain any excess oil. Continue with the remaining cheese curds.
To serve: place on a plate along with your choice of dip or sauce. I like the Salsa de Almendras (Almond Sauce) I have posted separately. These would also work well with the Avocado and Tomatillo Salsa. Or you could just use a Ranch dressing!