Ingredients
Method
- Keep the cheese curds in the fridge until ready to bread them.
- Set out three bowls: flour with garlic powder, salt, and pepper; whisked eggs and milk; and panko mixed with Italian seasoning.
- Toss the cheese curds in the flour mixture and shake off excess.
- Dip the floured curds into the egg mixture, letting excess drip off.
- Toss the curds in the breadcrumb mixture, pressing gently to help it stick.
- Place the breaded curds on a lined baking sheet and freeze for at least 30 minutes.
- Heat about 2 inches of oil in a deep pot or skillet to 375°F.
- Fry the frozen curds in small batches for 1 to 2 minutes, until golden brown.
- Drain on a paper towel-lined plate and serve hot with marinara sauce.
Notes
A few small changes can improve the texture and flavor. Double coat the curds in egg and breadcrumbs for an extra thick, crunchy shell. Add a pinch of cayenne or smoked paprika to the breadcrumb mix if you want a little heat.
Swap the panko for crushed crackers if you want a different crunch and flavor in the coating. Keep the oil temperature steady by frying in small batches, since overcrowding the pot drops the temperature and leads to soggy curds. Letting the fried curds rest for a minute before serving also helps, since the cheese inside is extremely hot right out of the oil.