If you are looking for recipes with cheese curds, turn the heat up on your salad game with buffalo fried cheese curds. Crispy on the outside and gooey on the inside, they make a savory salad topper—that is, if you can restrain yourself from eating them before they hit the plate!
1 cup mayonnaise
1/2 cup sour cream (fat level of choice)
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon garlic powder
4 ounces blue cheese, finely crumbled
Buffalo Cheese Curds:
1-1/2 cups dry panko breadcrumbs
1/2 cup all-purpose flour
3 eggs, beaten
10-12 ounces cheese curds
1/4 cup hot wing sauce
12 cups chopped Romaine lettuce hearts
1 cup grape tomatoes, cut lengthwise in half
1/2 cup shredded carrots
1/2 cup thinly sliced celery
Salt and pepper
1. Whisk all dressing ingredients except blue cheese in a medium bowl until well mixed. Fold in cheese. Cover and refrigerate. Leftover dressing will keep in refrigerator up to a week.
2. To fry cheese curds, pour oil into a large sauce pot to a depth of 2 inches. Heat over medium-high heat to 350°F.
3. Place breadcrumbs, flour and eggs in three separate shallow dishes.
4. Working in batches, toss cheese curds in flour until well coated. Using your fingers or a fork, remove the curds, shaking off excess flour. Place curds in egg and turn to coat well. Using the fork, lift curds from egg and place in breadcrumbs. Turn to coat well. Place in freezer 30 minutes to 1 hour.
5. Working in batches, fry curds until golden, stirring gently to keep curds from sticking together, 45 seconds to 1 minute. Remove curds from oil with a slotted spoon. Place on a wire rack set over a baking sheet to drain; let cool 1 minute. Place curds in a bowl; drizzle with wing sauce and toss to coat.
6. Place lettuce, tomatoes, carrots and celery in a large bowl. Season with salt and pepper. Toss with dressing. Divide salad evenly among plates. Garnish with cheese curds.
Cook’s Tip: No time to fry? Simply toss cheese curds in hot wing sauce as desired and toss with salad.