Recipes

Buffalo cheese curds

Tia Keenan

Chef/Author

Murray's Cheese Bar

New York
N.Y.
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Yield: 
4 servings
Ingredients: 
11/2
Lb
Cheese curds
1/2
c
Flour
2
each
Eggs
3/4
c
Panko breadcrumbs
1/4
c
Hot sauce
1/4
c
Butter, melted
2
c
Canola oil
As needed
Celery and carrot sticks
4
servings
Recipe: 
1

Roll curds in flour and dip in egg wash; repeat. Then roll in panko. Freeze for 1 hour.

2

Whisk together hot sauce and butter.

3

Fry curds in 2 batches in 350-degree F oil until browned, then toss hot curds in hot sauce and butter mixture.

4

Serve immediately with carrot, celery and dipping sauce.

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