These are really easy cousins to fried cheese curds in that they’re basically breaded and deep-fried pieces of cheese.
I used my go-to corndog batter for these, with really good results. While you can use pretty much any kind of cheese for these, for this batch I used chunks of each brie and gouda.
Enjoy!
What you’ll need for the batter (you could use half this amount; it’s a lot of batter)
- 1.5 cups fine yellow corn meal
- 1.25 cups all-purpose flour
- 0.25 cup granulated sugar
- 1T baking powder
- 1.75 cups buttermilk
- 1 large egg, beaten
- 1T oil (olive or vegetable)
- 1T honey or maple syrup
What to do for the batter
Mix all the dry ingredients in a bowl. Mix all the wet ingredients in a bowl. Then stir the dry ingredients into the wet ingredients to make the batter. For the half-recipe of this batter that I made, I did end up adding 2T extra of each cornmeal and flour to get the consistency I wanted.
What you’ll need for the cheese
- Bite-size pieces of your favorite cheeses
- Oil for frying
- Salt (optional, for finishing)
What to do
Start heating the cooking oil to 350 – 375 degrees when your batter is ready and your cheese is cut to size. If you’re using a softer cheese, keep it refrigerated until you’re ready to batter and cook. Ensure that the batter is really really thick.
When the oil is to temperature, using your fingers and one at a time, dip each piece of cheese into the batter. Ensure that it’s completely covered with batter, then immediately add the cheese to the hot oil. BE CAREFUL NOT TO ACCIDENTALLY DIP YOUR FINGER INTO THE HOT OIL; AND BE CAREFUL NOT TO DROP THE CHEESE INTO THE OIL FROM TOO HIGH, THUS MAKING IT SPLASH. Avoid adding too many pieces of cheese to the oil at once and crowding the cooking vessel. Let the cheese cook for 1.5 – 2 minutes, then remove from the oil with a cooking spider and put on a paper towel-lined plate or cooling grate. Sprinkle with salt at this point, if you’re using it.
Serve hot or warm with your favorite dipping sauce.
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