Fried Garlic Cheese Curds with Spicy Marinara
- 1 tablespoon extra-virgin olive oil
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper
- 1 cup jarred marinara sauce
- Avocado or Grapeseed Oil, for frying
- 2 tablespoons beaten egg (from 1 large egg)
½ cup buttermilk
½ cup all-purpose flour
¼ teaspoon baking soda
- Pinch of salt
- Chopped fresh parsley, for serving
For the Marinara Dipping Sauce:
For the Cheese Curds:
PREPARE marinara: Heat olive oil in a small saucepan over medium heat. Add cumin, oregano, cayenne, and crushed red pepper. Cook, stirring constantly, until the spices are fragrant, about 30 seconds. Carefully stir in the marinara sauce and cook, stirring occasionally, until hot, about 1 minute. Reduce the heat to low and cover to keep warm.
PREPARE cheese curds: pour enough avocado oil (approximately 3-4 cups) into a large saucepan to come up 2-inches in the pan. Heat over medium-high heat to 375°F. Line a rimmed baking sheet with 2 layers of paper towels.
WHISK egg, buttermilk, flour, baking soda, and salt in a large bowl. Add approximately 10 cheese curds to the batter and stir to coat completely. Using two spoons, scoop the cheese curds coated in batter carefully into the hot oil. Fry the curds until golden brown, about 1 minute. Transfer to the paper towel-lined baking sheet. Repeat with the remaining cheese curds.
SERVE the cheese curds with the marinara. Sprinkle with parsley, if desired.
- Serving Size
- 1/5 of recipe
- per serving
- 19 grams
- Saturated Fat
- 7 grams
- 75 milligrams
- 570 milligrams
- 16 grams
- 1 grams
- 4 grams
- 10 grams
- 240 milligrams
A less spicy Italian marinara sauce would be great for dipping as well.
Cabot's cheese curds also come in classic plain cheese flavor.
We think you will also enjoy this classic Canadian Poutine recipe
with fries, cheese curds and gravy.