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Deep Fried Cheese Curds

Reviewed: Feb. 3, 2004
I hoped that this recipe being from wisconsin would be an allright tasting way to make homemade cheesecurds. So I tried it out. Followed it to a tasted somewhat like burnt pancakes with a hint of cheese. I'm used to minnesota state fair cheese curds so maybe my expecations were a little lofty but these curds were way too fluffy and there was barely any cheese left after being fried. I fried them in a deep frier which shouldn't matter since they're submerged in oil either way but in the end I was left with a fluffy pancake type substance with more cheese floating in and stuck to my deep frier than were in the curds. I would not recommend this recipe to anybody unless they want a huge mess with nothing to show for it. P.S. As LIBBYWYNN said in her review "They were just like the ones at the Minnesota State Fair!!". THEY WERE NOT EVEN IN THE SAME BALLPARK OR LEAGUE AS MINNESOTA STATE FAIR CHEESE CURDS. N-O-T-H-I-N-G Close.
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