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Real Wisconsin Fried Cheese Curds
August 22, 2015

After you batter, FREEZE the curds for about 30-60 min (I did 40 min). I did it both ways. The batch I froze turned out amazing!! The batch I didn't freeze, was very messy, stuck to the bottom of the basket and all the cheese oozed out. I also sprinkled Cajun seasoning over a few. Yum! Here are the steps I used: I brought the curds to room temp. Lightly rolled them in flour right before I battered them. Placed them on a wax paper-lined cookie sheet. Froze them for 40 min. Put them in the fryer basket and lowered the basket into hot oil. I just kept my eye on them and when they were golden brown, took them out. PERFECT! Dip in pizza sauce!

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