These Deep-Fried Cheese Curds Is Food You Feel Guilty About Eating But Oh So Good As You Should

Curd is the word.

One of the original playas, and let's be honest, star of the show, cheese curds have been making our poutines the wonderful and magical Montreal culinary staple that it is since, well, forever.

So simple, yet so delicious, the squeeky-clean, white-cheesy goodness that is cheese curds is so awesome, that often times you'll find Montrealers eating them right out the little packets found at the corner store, ready to be consumed all-by-their-lactose-selves.

So what, pray tell, can make the already humble, but very versatile and delectable cheese curd even better? Duh, deep fry the little suckers and indulge in warm, greasy, ooey-gooey glory!

We've all heard of Mozzarella sticks before, and while very tasty, they tend to be somewhat clunky, and kinda played out. But multiple bite-sized golden-battered cheese curds, perfectly ripe to be popped into your mouth by the handful, are so obvious, quite frankly, we can't believe we've never thought of this before. And they're stupid easy to make.

All you need is:

2/3 cup milk or beer

1 egg

1/2 cup flour

1 tsp sugar

1/4 tsp salt

3/4 tsp baking power

cheese curds

oil for frying

Combine dry ingredients, then wet ingredients, and whisk together to form a batter. Carefully coat each cheese curd in said batter, and deep-fry in oil at 375°F until golden brown.

Careful, these little cheesy nuggets will be scorching hot, so resist the urge (as if) to shove them in your face for at least a few seconds. And for extra awesomeness, we suggest a chipotle or sriracha mayo for dipping.

Someone now needs to get on the deep-fried cheese curd poutine asap...

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