"How do you fry curd"?!
"How do you fry curd"?
Answers:
cheese curd is usually coated with a batter or breading and deep fried.
Roll in breading and deep fry till golden brown. Just about a minute or two, not long.
If you are talking Tofu then:
Fried Tofu Sticks Recipe courtesy Amazing Soy (Morrow, 2001) by Dana Jacobi
1/2 cup dried bread crumbs
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
16 ounces soft or firm tofu
1 1/2 cups canola oil
1/2 cup olive oil
2 large eggs, beaten
Honey Mustard (see recipe below)
Toast the bread crumbs in a dry skillet over medium heat, stirring often until they are golden brown, about 5 minutes. Transfer to a bowl and let cool to room temperature, about 20 minutes. Mix in the oregano, thyme, salt and pepper.
Cut the block of tofu horizontally in half. Then cut it in half the long way. Make 5 cuts perpendicular to the long cut, creating 24 pieces. Cover a sheet pan with paper towels. Place the tofu in one layer on the towels. Blot the tofu, pressing it gently with additional towels to remove excess moisture.
Heat the oil in a deep skillet to 375 degrees F. Cover a second baking sheet with more paper towels. Place the beaten eggs in a wide, shallow dish.
Dip the tofu in the egg. Dredge the pieces in the bread crumb mixture until completely coated. Slip the breaded tofu into the hot oil, 3 or 4 pieces at a time. Fry until golden brown, 2 to 3 minutes. Remove from pan using a slotted spoon. Drain on paper towels.
Serve immediately, accompanied by the Honey Mustard for dipping. Or, let the sticks cool and arrange them in a single layer on a baking sheet. Cover with foil and refrigerate for up to 4 hours. Before serving, recrisp by baking in a 350 degree F oven for about 12 minutes.
Honey Mustard
3/4 cup firm silken tofu
1/2 cup Dijon mustard
2 tablespoons wildflower honey
2 tablespoons light brown sugar
2 teaspoons fresh lime juice
2 teaspoons distilled white vinegar
2 tablespoon dry mustard
1/4 teaspoon salt
Puree the tofu in a food processor. Add the mustard, honey, sugar, lemon juice, vinegar, dry mustard, and salt. Process until well blended. The finished dipping sauce will have the texture of runny mayonnaise.
Turn the sauce into a container, cover, and refrigerate until chilled, at least 2 hours. This gives the ingredients time to meld and their flavors to develop. Chilling thickens the sauce to a spreadable texture. Stirring brings it back to the texture of a dip or a thick sauce. (This condiment will keep for up to 1 week, tightly covered and refrigerated.)
Makes 1 1/2 cups
If you'r talking cheese curds then:
Deep Fried Cheese Curds
SUBMITTED BY: Janet
"Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe."
Original recipe yield:
24 servings
PREP TIME 10 Min
COOK TIME 1 Minute
READY IN 11 Min
INGREDIENTS
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup milk
1 pound cheese curds
1 quart oil for frying
DIRECTIONS
In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter.
Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.
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