Serve these with ketchup for dipping and, preferably, a root beer float to wash them down.
Make Ahead: The coated cheese curds need 20 to 30 minutes' freezer time to firm up before frying.
- 1/2 cup flour
- 1/4 teaspoon ground thyme
- 1/8 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 2 large eggs
- 1 cup plain dried bread crumbs
- 8 ounces cheese curds
- Vegetable oil, for frying
Combine the flour, thyme, salt and cayenne pepper in a shallow bowl.
Break the eggs into a second shallow bowl and beat lightly. Put the bread crumbs in a third shallow bowl.
Coat the curds in the follow order: first the flour mixture, then the egg, then the bread crumbs. Arrange the coated curds on a small rimmed baking sheet or plate and place in the freezer for 20 to 30 minutes.
Line a plate with several layers of paper towels. Pour enough oil into a large deep skillet to reach a depth of 1 1/2 to 2 inches. Heat the oil over medium-high heat to a temperature of about 375 degrees.
Working in batches, carefully drop some of the frozen cheese curds into the hot oil, taking care not to crowd the skillet. Fry for about 1 minute, turning them once or twice, until they are golden brown. Use a slotted spoon or a skimmer to transfer the fried curds to the paper-towel-lined plate.
From Domenica Marchetti.
Tested by Domenica Marchetti.
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