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Real Wisconsin Fried Cheese Curds

Reviewed: Sep. 17, 2013
Cheese fan here, went to a Gouda factory (Oakdale Cheese in California) to get my curds. I did not let my curds sit out, they stayed cool until ready to dip. I added garlic parsley salt to half of them after frying, and some season-all salt to the rest, this cured the bland flavor. I think I am going to season my batter just like I do with my other fried foods. A bit before and after adds so much flavor! Use your favorite seasoning and you can not go wrong with these cheesy delights! I could not figure out a faster way to fry them all separately, so so I plopped them into the fryer in groups. It still turned out good, a giant tear apart cheese ball! Oh and I used peanut oil.
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