Wisconsin Cheese Curds with Dill Pickle Tartar Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 1/4 cups beer, preferably ale
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups all-purpose flour
- 2 pounds cheese curds
- 4 cups panko breadcrumbs, finely ground
- Peanut oil, for frying
- Dill Pickle Tartar Sauce, for serving, recipe follows
Instructions
- For the beer batter: Whisk together the beer, flour, cornstarch, salt and pepper in a deep bowl.
- Pour the flour into a shallow dish and dust the cheese curds. Dip the curds into the beer batter, and then cover each in the breadcrumbs. Arrange the curds on a baking sheet and freeze, 20 to 30 minutes (this will help prevent the curds from exploding when being fried).
- Bring the peanut oil to frying temperature (350 degrees F) in a heavy-bottomed pot and deep-fry the curds, making sure not to overcrowd the pot, about 1 minute per batch. Drain the excess oil and serve the curds with the Dill Pickle Tartar Sauce.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- For the tartar sauce:Coarsely grind the shallots and dill pickles in a food processor, and then thoroughly combine with the mayonnaise, capers, chives, dill, parsley, tarragon and lemon juice and zest. Season with salt and pepper. Yield: 5 cups.
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