FRIED CHEESE CURDS

Ingredients

• 1 pkg (240 g) cheese curds
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup fine dry bread crumbs
• 1 tsp cayenne pepper
• 1/2 tsp paprika
• Canola oil*
• Salt*
• Marinara Dipping Sauce*

Directions

1. Place cheese curds in freezer for 1 hour. This will help keep the cheese curds from melting out of coating when fried.
2. Combine flour and 1/2 tsp salt in a pie plate. Whisk egg in a second pie plate. Combine bread crumbs, cayenne pepper and paprika in a third pie plate.
3. Heat 1 3/4 inches oil to 350°F in a large saucepan over medium-high heat.
4. Meanwhile, remove cheese curds from freezer. Working with a few curds at a time, dredge curds in flour mixture, shaking off excess. Dip curds in egg, turning to coat all sides. Place curds in bread crumb mixture, pressing lightly so that crumbs adhere; turn to coat all sides.
5. Working in batches, carefully place cheese curds in oil and fry until coating is golden brown, about 1 - 2 minutes. Remove cheese curds with a slotted spoon and drain cheese curds on paper towels. Sprinkle lightly with additional salt. Serve immediately with Marinara Dipping Sauce.

Ingredients

• ​2 tbsp extra-virgin olive oil
• 1 cup chopped onion
• 3 cloves garlic, finely chopped
• 1 tsp red pepper flakes
• 1/4 cup dry white wine
• 1 can (28 oz/796 mL) whole tomatoes
• 1/2 tsp salt
• 1 bay leaf*

Yield: Makes about 2 1/3 cups.

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and sauté for 5 minutes. Add garlic and red pepper flakes; sauté for 1 minute.
2. Add wine and cook, stirring, until wine is almost evaporated. Add tomatoes, salt and bay leaf; stir to combine. Bring to a boil.
3. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes. Remove from heat; remove and discard bay leaf.
4. Using a hand blender, purée mixture until smooth. May be frozen.