Curated by Chef Lincoln Key, these deep-fried cheese curds bring a new level of versatility to the cheese curd and reinforce that this fantastic cheese can be eaten on it's own!

*Italicized comments are Chef's Notes.

COOKING THE CURDS:

- Preheat deep fryer to 325 degrees -

- Spread out Squeakies Cheese Curds on a baking sheet and cool in freezer for 10-15 minutes. -

_{‍This helps keep them firm when you’re mixing them with the batter.}

- Whisk 2 cups of beer with 2 cups of all purpose flour, removing any lumps. -

- Add baking powder and vinegar. -

- Season with salt and pepper. -

- Mix curds with the remaining flour, making sure to cover them. -

- Mix curds with batter mix, shaking off excess flour in the process. -

_{‍I chose to do it in a couple of batches, so that I could make sure that they’d all be covered in batter.}

- Slowly and carefully drop the curds into the deep fryer. Keep them as separated as possible so that they don’t stick together. -

_{‍Make sure not to drop them from an elevated position, or the oil will splash!}

- When the curds are golden brown (approximately 4 minutes),remove them from the fryer, and allow excess oil to drip off of them. -

- In a bowl, season the curds with salt and pepper. -

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COOKING THE SAUCE:

- In a saucepan, on medium heat, add 1 tsp of canola oil. -

- Add onions and cook until golden brown. -

- Add chopped garlic and cook for 30 seconds. -

- Add white wine and reduce until the liquid has almost disappeared, soaking up all of those great onion and garlic flavours from the pan. -

- Add sour cream and mix. -

- Season to taste with salt, pepper, and a dash of paprika. -

- Cool for 10-15 minutes in refrigerator. -

_{If you’re looking to make it a little bit prettier or add some flavour, try adding some chopped herbs (Soft leaf herbs such as chives, dill, tarragon, etc.), scallions, or even add a bit of heat with some cayenne powder.}