Recipe: Fried Cheddar Cheese Curds

True story: Last Christmas, the wife and kids gift me a cooking class at Healthy Living in South Burlington, Vt. The class" "Homemade Junkfood: How to be a pig without eating GMOs."  One of the best recipes of the class, and one I still trot out, was "Better than Rudy's Drive-in's Wisconsin Batter Fired Cheese Curds." So. Freaking. Good. I just have to share. 

Ingredients:
* 8 oz cheddar cheese curds (Here's what the curds should look like)

* 8 oz lowfat buttermilk

* 1/2 cup all-purpose flour

* 1/4 cup corn starch

* 1 Tbsp salt

* Vegetable oil for frying

Using a deep pot filled with about quart of veggie oil (or using one of those table-tops fryers or your basic FryDaddy) get the oil hot - like as close to 400 degrees as you can.

Pour cheese curds into a bowl and pour the buttermilk over them, making sure to get the cheese curds good and soaked.

Combine flour, corn starch and salt and pour dry ingredient mixture into a large  Ziploc bag. Add small doses of cheese curds (like 2-4 at a time) into the bag and shake them to coat. Remove coated curds from the bag and shake off excess flour.  Let them cool in fridge or even in the freezer for a few minutes. Once oil is hot, drop curds in and fry for 45-60 seconds or until golden brown. Remove from oil and drain (like you would French fries, for instance).

Enjoy piping hot. Can be dipped in marinara, mustard, ketchup or ranch dressing.

Allegedly -  and this has no medical backing, just a few months of practical study -  these will cure hangovers.