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Fried Buffalo Cheese Curd Salad With Blue Cheese Dressing

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!

 

50min
Prep time
10min
Cook time
6
Servings
Fried Buffalo Cheese Curd Salad With Blue Cheese Dressing

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!

 

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!

 

50min
Prep time
10min
Cook time
6
Servings

Ingredients:

For Dressing

For The Buffalo Cheese Curds

For Veggies

Directions:

  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.  

Tip:

No time to fry? Simply toss cheese curds in hot wing sauce as desired and toss with salad.

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